Michigan State University Extension
Preserving Food Safely - 01600039
10/13/97

FREEZING ASPARAGUS

  Select  young,  tender  stalks with  compact  tips.   Sort
according to thickness of stalk.                            

  Wash asparagus thoroughly and cut or break off and discard
tough  parts of stalks.  Leave spears in lengths to fit  the
package or cut in 2-inch lengths.                           

Water blanch according to thickness of stalk:               
Small stalks........................... 2 minutes           
Medium stalks.......................... 3 minutes           
Large stalks........................... 4 minutes           

  Cool promptly in cold water and drain.                    

  Pack into containers, leaving no headspace.  When  packing
spears,  alternate tips and stem ends.  In  containers  that
are  wider at the top than bottom, pack asparagus with  tips
down.  Seal, label and freeze.                              

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