From our kitchen to yours!

Featured recipes for the month of April 2012

Sauteed Garlic Asparagus

  • 3 tablespoons butter or margarine
  • 1 bunch fresh asparagus
  • 3 cloves garlic, chopped



Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Cream of Asparagus Soup

Ingredients (4-5 servings):
  • 1 medium onion, diced
  • 2 pounds of asparagus, trimmed and cut in one inch pieces, remove the “woody part”
  • 4-cups of chicken stock
  • 1/2-cup Greek yogurt, nonfat or 2% fat
  • Salt and pepper to taste
  • 1 TBS of cayenne pepper



Bring a large pot of water to a boil. Add asparagus and cook until tender, 3 to 5 minutes. Remove and drain. Reserve 2 cups cooking liquid from the boil.


Dice onions and sauté on high heat until slightly browned.


Transfer cooking liquid and asparagus to a food processor and puree until smooth. (If you don’t like biting onion, you can puree the sauté too. Otherwise just leave it to stir in by hand later.)


Combine asparagus puree with chicken broth in a medium stockpot and heat over medium until warm. Stir in yogurt, salt, pepper, onion, and cayenne. Serve!

Canning and Freezing Asparagus

Freezing Asparagus
Wash, trim, and discard tough parts of spears. Leave whole or cut to desired lengths. Blanch small pieces for 2 minutes and large pieces for 4 minutes. Drain. Place in cold water for a few minutes. Drain, package, and freeze.


Canning Asparagus
An average of 24-1/2 fresh pounds is needed per canner load of quarts (7); an average of 16 fresh pounds per canner load of pints (9).

Select tender, tight-tipped spears, 4-6 inches long. Wash asparagus and trim off tough scales. Break off tough stems and wash again. Cut into 1-inch pieces or can whole.

Cover asparagus with boiling water; boil 2-3 minutes. Pack hot asparagus loosely in clean jars to within 1 inch of top. Add 1 teaspoon of salt per quart, if desired. Add boiling water, leaving 1 inch head space. Adjust lids and process pints for 25 minutes at 10 pounds pressure and quarts for 30 minutes at 10 pounds pressure.

Older recipes: