You know how Costco sells 5 lbs of fresh asparagus really cheap? I'm usually just feeding 2, and that's way too much, more than enough for 2 days. Can asparagus stalks be blanched lightly and frozen in plastic bags? Is there a tried and true procedure for freezing asparagus?

I think you've got it right--lightly blanching before freezing is the way to go. But my experience has been that asparagus always suffers more from freezing than, say, green beans. I don't think there's any way to freeze it and have it cook up nice and firm afterward.

I wonder if it would come out as well as the commercially frozen asparagus, like Bird's Eye. if I can keep the colour, and not overdo it, then I could use it for risotto, casseroles and cream of asparagus soup. I LOVE cream of asparagus soup (but not the canned kind.)

I'd say go for it! (I think I'd also save them for use in soups and casseroles, I don't think frozen asparagus look as nice after they've been thawed.)

http://www.gardenguides.com/TipsandTechniques/freezing.htm

:)

I'd say ditto on the blanching. It kills the enzymes that turn funky in the freezer.

I used to buy tomatoes at the farmers market when they were perfection and then blanch and peel and toss into plastic bags and freeze.

They made the BEST chili ever! I wouldn't even mash them. They just cooked apart and they were... Yummy!

Karen

Fresh tomatoes are amazingly easy to can too. I remember well the days when I'd come home from school to be greeted with 2 large paper bags full of fresh tomatoes ready for peeling and canning. :) Pop 'em in boiling water for a minute so the skin will slide right off, peel them, pack them in mason jars, put the lid on, place the jars upright in a pot of boiling water until they seal, add the rings and voila. Fresh canned tomatoes.