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Prepare a large bowl of ice water for an ice bath. Add the asparagus to the boiling water. Boiling times for blanching: Leave small spears in the water for 1 1/2 minutes. Medium spears for 2 minutes. Large spears for 3 minutes. Remove the asparagus from the water with a slotted spoon or tongs.
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After removing from the ice water bath, pat the asparagus dry with paper towels. Put them on a sheet pan with parchment paper in a single layer. Place them in the freezer for at least 2 hours, or until they are firm and completely frozen. This is a great way to keep the shape of the vegetable intact and prevent clumping.
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Prep the Asparagus For Freezing. There are a few things you need to take care of before freezing asparagus: Sort through the bunch and throw out any shriveled, soggy, or brown spears. Using a colander, wash the remaining asparagus spears under running water. Dry thoroughly. Trim the hard, woody ends with a knife.
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1. Bring a stockpot or large saucepan of water to a rolling boil. While you wait for it to boil, fill a large bowl with ice water, and put several paper towels on a baking tray. Courtney West/Southern Living. 2. Gently drop asparagus into boiling water. Cook 2 to 4 minutes.
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Turn on the machine and choose "NON-LIQUID > NOT-FROZEN" for fresh vegetables. Give your machine 15-30 minutes to cool down for pre-frozen vegetables by choosing "FROZEN". The internal temp should be -8ยฐF (-22 ยฐC) or lower. Close the drain valve when the machine tells you to start the pressure buildup in the chamber.
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Bring a large pot of water to a boil. Meanwhile, combine set aside a large bowl of ice water. If your asparagus spears vary in thickness, boil the thickest ones first, just until they turn bright.
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Typically, the freeze drying process can take anywhere from 24 to 48 hours, depending on the moisture content of the asparagus and the capacity of the freeze dryer. Storing Freeze Dried Asparagus Once the freeze drying process is complete, the asparagus should be crispy and lightweight, indicating that all the moisture has been successfully.
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How to Freeze Asparagus. Prepare the ice bath: Fill a large bowl with ice water and set aside. Boil water: Heat an inch or so of salted water in a large pot. Cook the asparagus: Once the water has come to a boil, place the asparagus in the pot no more than a few layers deep, and cover the pot. Return the water to a simmer.
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Place it in the boiling water for the appropriate time based on thickness: The blanching time will vary depending on the thickness of your asparagus stalks. For pencil-thin stalks, 2 minutes should suffice; medium stalks may require 3 minutes, while jumbo stalks can take up to 4 minutes.
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Cut the asparagus or keep it whole, then place it in a single layer on the baking tray. Flash freeze the tray of asparagus for an hour. After an hour, remove the tray from the freezer and place the frozen asparagus into an airtight freezer bag for storage. Add bag (s) back to the freezer to store for up to 1 year.
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Blanching Asparagus: Boiling Water Method. Bring a large pot of water to a boil. Add up to 1 pound of asparagus at a time to the boiling water. Let the asparagus blanch for 2 to 5 minutes depending on the thickness of the spears. When the time is up, immediately drain the blanched asparagus and transfer it to the cold water.
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Remove the chilled asparagus from the ice water and lay it flat on clean kitchen towels. Blot dry. Place the chilled and dry asparagus on the baking sheet without crowding the tray and place the tray in the freezer. Freeze for 2-3 hours (thicker stalks may need an additional hour).
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Spread the asparagus spears or pieces in a single layer on a sheet pan (give them space to keep them from freezing together) and freeze until solid, at least an hour. Transfer the frozen asparagus into freezer-safe bags and seal to close, removing as much air as possible. Store in the freezer for up to six months.
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For best quality, blanch the asparagus slices before freeze drying. This deactivates the enzymes that break down the produce. Bring a large pot of water to boil, and prepare a large bowl of ice water. Place the asparagus slices in the boiling water for 2 minutes, and then remove with a slotted spoon.
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Blanching helps preserve nutrition, taste, color, and texture. Here's a guide for how long you need to boil asparagus before freezing: Small spears: 2 minutes. Medium spears: 3 minutes. Large spears: 4 minutes. Sliced pieces of asparagus (about 1-inch): 2 minutes. After blanching, remove the asparagus from the water using a slotted spoon or.
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Freeze drying asparagus. And a rehydrating test.Batch 286 0:00 Preparing Asparagus1:12 Blanching Asparagus1:54 Putting on tray2:14 Drying3:48 Bagging5:20 Sea.
