Yesterday, I posted about rhubarb.  It is one of two perennial vegetables that we grow in our garden.  The other is asparagus.

Doing well and ready to harvest

Our asparagus patch is producing well this year.  We’ve enjoyed several meals with it already and more coming soon.

Last evening, I steamed a big batch of it to go with beef and noodles.  My was it tasty!

This morning I did a couple of experiments with the unused portion of the harvest.  First, I cut off the butt ends and chopped those into short lengths.  These I washed, dried and put in the freezer.  Later, I’ll add more in the freezer bag.  These are destined to end up in soups.

The head ends, I cut to length, blanched and then cooled in ice water.  After drying they went onto a tray, which I placed in the freezer.  When they are individually frozen, I’ll place them in a freezer bag for storage.  (Should be good for up to seven months I’m told.)

As I wrote, these are experiments.  The cutting season only lasts six to eight weeks.  We may eat it over a longer period if these work.  Alternatively, drying and pickling are other options, but I’m not inclined to try either method.

I’ve found an interesting Website for Asparagus Lovers.  It has everything you’d like to know about this tasty perennial vegetable.