When cooking Asparagus use a teaspoon of sugar rather than salt.
Sugar brings out the best in the flavour while salt has a tendency to toughen the spears. |
Freezing Asparagus:
Choose only the young spears with tight tips.
Discard the tough parts of the stalk, wash thoroughly and water blanche for two minutes.
Do not use freezer bags for Asparagus...instead use a rigid container.
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