Thursday, April 24, 2008

Canning Asparagus

Late April and May is the time to can green or white asparagus. See Canning Green or White Asparagus. It is very nice served with grilled or broiled salmon and a hollandaise or Bearnaise sauce.

We eat a ton of asparagus when it is in season. Canned asparagus can be served as a starter with a red wine and shallot vinaigrette. Fresh asparagus is nice roasted and served with a horseradish dip as an hors d’oeuvre – see roasted asparagus. You may also serve roasted asparagus as a starter with a mustard vinaigrette topping it with roasted red bell peppers and/or caramelized onions or shallots.


To make asparagus soup with fresh asparagus, saut̩ asparagus cut into 1/2 inch pieces in olive oil until tender, add chicken stock, salt and pepper to taste, and then simmer for 30 minutes. To augment the color of the soup, you may add 1/4 Р1/2 cup of cream for each quart of soup before serving.
If using canned asparagus do not sauté and add the canning liquid to the chicken stock.

An asparagus quiche may be made using canned asparagus by cutting the asparagus into 1/2 inch pieces and then substituting the canned asparagus for the roasted in our asparagus quiche recipe. You may do the same for an basic omelet.

2 comments:

Teresa said...

A & D -- I am in love with your website, I am from a long time canning family and a bit of a food snob - to put it bluntly enough. I do have a question however and you might be able to help with this. I love the idea of pate canning and would like to do a duck or goose mousse pate possible semi cooked then pressure canned. Any thoughts on what would be a good course of action and canning time would be? Any feedback would be greatly appreciated. Oh, and by the way everyone at home loves the chili from the website. Best wishes and happy canning. Teresa

David Blackburn said...

Dear Teresa,

I would love to see your recipe for duck or goose mousee pate. Send it to the webmaster address at CanningUSA.com and we'll test it a little for canning.