CTV recently featured several of our recipes. They made a nice video showing their preparation.
Full article: Six dishes all about asparagus.
CTV recently featured several of our recipes. They made a nice video showing their preparation.
Full article: Six dishes all about asparagus.
Asparagus Farmers of Ontario (AFO)
1283 Blueline Road, Box 587
Simcoe, ON N3Y 4N5
519-426-7529
info@asparagus.on.ca
Choose carefully when buying fresh asparagus. Look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 11 inches in length. Try to avoid asparagus with white butts because the white portion is unusable. One pound of fresh asparagus will make 4 servings.
Store fresh asparagus by wrapping the bottom of the stalks in a damp paper towel. Put them in a plastic bag and refrigerate. Plan to use within 2 days.
Prepare fresh asparagus by first breaking off the butt end of each spear where it snaps easily. Save the woody bases for soup stock if desired. Next, wash the stalks thoroughly and carefully to remove any sand from under scales.
Cook asparagus by steaming, boiling, microwaving, oven-roasting, or stir frying.
Freezing: Prepare the asparagus as you would for cooking, then blanch. Group the stalks in small bundles. Bring large pot of water to boil. Drop the asparagus bundles into boiling water. After the water returns to boil, boil for one minute. Quickly lift out the stalks and immerse them into cold water. Leave for two minutes. Drain well, pat dry and package the asparagus in freezer bags. Seal and date package. Freeze immediately. Asparagus may be stored one year at -18 deg.C.
Asparagus is the leading natural source for two of nutrients that prevent disease and promote a healthy body: folacin and glutathione.
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