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Mar 5, 2010 03:07 PM

Using up asparagus?

I came into two very large bunches of asparagus and I'm the only one in the house that eats it. I just roasted the first one but I am not interested in doing that again. I'd like something I can make and freeze some of, perhaps a soup, though not a cream-based soup. Suggestions?

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  1. we've had an an asparagus patch for years and i can't say i like what happens to it frozen. it's something that is worth being gluttonous about while it's in season. lightly steamed with butter, leftover roasted as a salad with vinaigrette, in omelets or frittatas. wrap a couple of spears in prosciutto and grill or griddle.

    1. Appycamper has some good ideas already - but also you could pickle them and leave them in the fridge - that way you don't have to process it.

      You could also make a pasta primavera with it and other vegetables you have in the fridge.

      I would serve it with a poached egg on top.

      1. I recently had this problem. A stir fry was the solution.

        1 Reply
        1. re: SilverlakeGirl

          My point was, though, that I'm the only one who will eat it and I don't want it all at once. I think I will pickle them—great idea. That soup looks good too because I have leeks right now.

        2. you can make a fritatta and freeze it.

          1. Creamy (Creamless) Asparagus Soup
            Saute some leeks in olive oil; add in some garlic. Trim ends of asparagus. Cut off flowered tips and reserve; cut the stalks. Add the stalks, vegetable stock/broth, salt, pepper, and dillweed to the pot. Let simmer til asparagus is cooked. Puree the soup in batches, then return to the pot with the flowered asparagus tips, and simmer til the tips are soft.

            Asparagus Lasagna
            Make a red or white lasagna, and do layers of asparagus (whole with ends trimmed) after each layer of noodles.

            Use asparagus instead of avocado in a guacamole recipe (obviously cook until extremely tender), and just pulse it in a food processor.

            Also makes a nice addition to burritos, frittatas, crepe fillings, etc.