Why frozen asparagus is good and how to cook it properly

Asparagus are common all over the world. The most popular edible species include medicinal asparagus (also called asparagus).

In ancient times, many miraculous properties were attributed to this healthy and tasty delicacy, including a beneficial effect on male potency. Due to its effectiveness in this regard, the plant was even forbidden to be consumed by monks. Later, doctors proved the positive effect of this plant on the body.

Can asparagus be frozen

You can and should freeze asparagus. Of course, fresh vegetables fresh from the garden are the healthiest and most delicious. However, their disadvantage is that they are not stored for long. To pamper yourself with asparagus dishes in the fall and winter, they freeze it.

When frozen, the vegetable retains all its beneficial properties, color and shape. But the characteristic crunch after defrosting will not persist. These days, frozen vegetables are sold all year round, but homemade preparations will cost you significantly less.

Why frozen asparagus is good

100 g of product contains:

• proteins - 3.2 g
• fats - 0.2 g
• carbohydrates 4.1 g
• water - 91.82 g,
• ash - 0.62 g.
• vitamins A, C, B1, B2, B3 (PP), B5, B6 and B9.

Asparagus contains a lot of potassium - 253 mg per 100 g of product. This element improves the functioning of the cardiovascular system, muscles, brain, liver and kidneys. Phosphorus content - 64.0 mg, calcium - 25.0 mg, magnesium - 14.0 mg.

Phosphorus is necessary for all tissues and cells of the body, and its main function is the formation of teeth and bones, participation in cellular metabolism. Calcium performs the same tasks and additionally affects blood clotting. Magnesium is necessary for the absorption of calcium, stabilization of the heart rate, activation of metabolic processes. In addition to these minerals, asparagus contains iron, sodium, zinc, copper, manganese and selenium.

The calorie content of the product is 24 kcal.

The presence of vitamins and minerals necessary for a person makes this plant a valuable product. Asparagus cleanses the liver, strengthens the heart muscle, lowers blood cholesterol levels, and improves immunity. Fiber has a beneficial effect on bowel function.

Attention... Asparagus is not recommended for inflammation of the stomach and intestines. The saponins in the plant can aggravate inflammation.

How to properly freeze asparagus for the winter

It is recommended to freeze a plant plucked from the garden or purchased as soon as possible, before it has lost useful properties. Ice cubes are frozen in advance. The required amount of fresh firm asparagus is washed with water, paying attention to each stem. The base is cleaned with a knife or vegetable peeler. The withered stems are laid separately. Once frozen, they will be too soft and are only suitable for cream soup or cream.

Water is boiled in one pan, cold water is added to another. The stems are blanched in boiling water for 2 minutes, at this time ice is added to cold water and after the specified boiling time, the asparagus is transferred to ice water.

These 2 steps are required before freezing. Without blanching, it will turn black in the freezer and lose its flavor. And without immediate sharp cooling in ice water it can be digested and will not retain its green color. After cooling, the stems are laid out on a clean towel with a short distance from each other so that the asparagus dries well.

Freezing methods depend on how you intend to use the product:

• whole stems are frozen for baked and roasted asparagus;
• short or chopped stems - for stews and salads;
• slightly sluggish stems are blanched and cooled separately from the rest, then cut into small pieces and frozen. In this form, they are suitable for pureed soups, creams and sauces.

Terms and conditions of storage

The stems are placed in a bag in an even layer, sealed tightly and placed on the bottom of the freezer or on the bottom of a drawer in the freezer, as they break easily on uneven surfaces.

Attention! Frozen asparagus is stored at -18 ° C for up to 10 months.

How to defrost properly

Before cooking, asparagus does not need to be thawed first, otherwise it will lose all its useful properties. Before freezing, it has already undergone a short-term treatment with boiling water, so it can be cooked immediately, without defrosting.

How to use frozen asparagus

Frozen stems are boiled, fried and baked. Consider the most delicious recipes.

Asparagus puree soup

Ingredients:

• 250 g asparagus;
• 2 tbsp butter;
• 50 ml cream 35%;
• 2 tbsp. l. flour;
• ½ lemon;
• 1 tsp salt;
• spices to taste;
• 1 liter of water.

Preparation:

Asparagus frozen in pieces is added to boiling water and cooked for 15 minutes, flour is fried in butter in a pan until golden brown. Half a glass of broth from the pan is gradually added to the flour, kneading until smooth. Remove the saucepan from heat and after 5 minutes puree the soup with a blender. Put it on the fire again, add the flour mixture, cream and heat for one minute so that the cream does not curl, then add lemon juice and remove from heat. The soup can be sprinkled with finely chopped herbs and served with garlic croutons.

Important! The fat content of the cream should be at least 35%, otherwise, after contact with lemon juice, they curl.

Baked asparagus with hollandaise sauce

Ingredients:

• 400 g asparagus;
• salt to taste;
• butter.

For the sauce:

• 250 g butter 82% fat;
• 3 egg yolks;
• 1 tbsp. l. lemon juice;
• salt, white pepper.

Preparation:

Each stem, without defrosting, is greased with melted butter, put on parchment paper on a baking sheet, sprinkled with salt. The stems should be close to each other. The baking sheet is placed in an oven preheated to 205 ° C and vegetables are baked for 20 minutes. To make the asparagus slightly crispy, bake it for no more than 12 minutes.

For the sauce, melt the butter. Put the yolks in a heat-resistant bowl, beat until smooth, add lemon juice, salt and pepper. Continuously stirring, melted butter and 2 tbsp. l. hot water. The bowl is placed in a water bath and, stirring constantly, the sauce is kept for 10-15 minutes until thickened. The asparagus is laid out on a plate, and the sauce is served to it in a gravy boat.

Read also:

What is soy asparagus, how it is useful and how to use it correctly.

Why pickled asparagus is useful and how to cook it at home.

In what form and how to properly freeze asparagus beans at home.

Asparagus with almonds

Ingredients:

• asparagus 1 kg;
• almonds 30 g;
• butter 15 g;
• salt and pepper to taste.

Preparation:

Almonds are slightly chopped with a blender, fried in a pan with butter and hot pepper. Add asparagus straight from the freezer and cook for 10 minutes, stirring gently. At the end of cooking, add fire to evaporate excess liquid, lay out on plates. Served as an independent dish or as a side dish for meat, fish or poultry.

Attention! After adding heat, make sure that the dish does not burn.

Conclusion

Frozen asparagus is an opportunity to prepare a healthy dish in 15 minutes and a healthy and tasty product. When properly frozen in two stages, the plant retains its beneficial properties and appearance. Asparagus is served as an independent dietary meal or as a side dish.