FROZEN ASPARAGUS RECIPE RECIPES

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PICKLED ASPARAGUS RECIPE | ALLRECIPES



Pickled Asparagus Recipe | Allrecipes image

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

Provided by Behr

Categories     Pickles

Yield 2 pints

Number Of Ingredients 11

30 asparagus spears
⅓ cup coarse salt
2 quarts cold water
1 ⅔ cups distilled white vinegar
⅔ cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 ½ teaspoons dill seed
1 white onion, sliced into rings
½ teaspoon chili pepper flakes
2 sprigs fresh dill

Steps:

  • Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.n
  • Sterilize two pint size wide mouth jars in simmering water for 5 minutes.n
  • In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.n
  • Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.n
  • Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.n

Nutrition Facts : Calories 41.4 calories, CarbohydrateContent 10.1 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.3 g, SodiumContent 2156.6 mg, SugarContent 9.3 g

CREAMY ASPARAGUS-POTATO SOUP RECIPE - EATINGWELL



Creamy Asparagus-Potato Soup Recipe - EatingWell image

In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.

Provided by EatingWell Test Kitchen

Categories     Healthy Creamy Soup Recipes

Total Time 30 minutes

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided
1 medium shallot, chopped
3 cups low-sodium vegetable broth or chicken broth
1 pound asparagus, trimmed and cut into 1-inch pieces
1 cup diced peeled potato
2 teaspoons prepared horseradish, or to taste
¼ teaspoon salt
1 cup whole-wheat country bread cubes (1/4 inch)
Sliced scallion greens for garnish

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
  • Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
  • Serve the soup topped with the croutons and scallions, if desired.

Nutrition Facts : Calories 190.3 calories, CarbohydrateContent 22.1 g, FatContent 9.6 g, FiberContent 4.6 g, ProteinContent 5.2 g, SaturatedFatContent 1.4 g, SodiumContent 346.7 mg, SugarContent 4.2 g

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