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Using up asparagus?

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sweetpotater Mar 5, 2010 03:07 PM

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?

  1. monavano Mar 6, 2010 07:09 AM

    I have to agree that soup is your best bet. No cream needed if you blend it up. You could also add potatoes to the soup to increase thickness.
    Thyme is a wonderful herb for asparagus.

    2 Replies
    1. re: monavano
      n
      nemo Mar 6, 2010 07:17 AM

      If you make soup to freeze, do not put potatoes in it. Especially pureed potatoes in this situation turn the soup into a cross between soggy cotton balls and a gelatinous mass. Don't waste your precious asparagus! That's a great tip if you're going to eat it now, but if you freeze, make just plain asparagus soup.

      1. re: nemo
        monavano Mar 6, 2010 07:23 AM

        hmm...never had problems freezing potato anything. Interesting.

    2. Emme Mar 5, 2010 05:33 PM

      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.

      Asparaga-mole
      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.

      Enjoy!

      1. b
        babbabooey Mar 5, 2010 04:52 PM

        you can make a fritatta and freeze it.

        1. SilverlakeGirl Mar 5, 2010 04:49 PM

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

          1 Reply
          1. re: SilverlakeGirl
            s
            sweetpotater Mar 5, 2010 06:04 PM

            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. a
            Apple Mar 5, 2010 04:45 PM

            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. a
              appycamper Mar 5, 2010 03:15 PM

              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.

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