Asparagus is the vegetable I always hear stories about, like the wild aspragus that use to grow out to my aunt and uncles or the “hurry up and pick before anyone else sees it” stories.  I really the crisp, earthy taste of simple roasted aspragus and I feel that it is definitely one the treats of spring.  Make sure to get smaller stalks of asparagus: as aspragus grows, it becomes woody and inedible.

Asparagus can be preserved by either canning or by freezing.  To freeze, simply cut into even piece, blanch or steam for 2-3 minutes, pour into an ice bath, pat of excess moisture, and place in a freezable container.  Canning takes a bit of special care but there are good instructions on the Year of Plenty site!

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