Picture: Beire.com
The following question has been received in our “Ask our chef” section:
“Good morning, I have a question about conserving asparagus. Now is the season for asparagus harvest and I have a significant amount to conserve and use later. How can I maintain the characteristics of the fresh product using the sous vide and blast chiller? The aim is to cook and freeze.”
Here is our chef’s answer:
Vacuum cooking asparagus for subsequent conservation:
First, peel the asparagus spears and clean them well. Then place them in a vacuum bag with a little salt, sugar (if necessary in case of bitterness) and a dash of olive oil.
Set a vacuum of 100% and cook it in the SmartVide at 75º for 1 hour and 15 minutes. Once the time is up, cool the product as soon as possible and, once cold, store it in the refrigerator.
To use them: Place the bag in the SmartVide at 65° for 15 minutes to regenerate. Finish on a barbecue or grill.
Notes:
- Asparagus is an ingredient that is not suitable for freezing. It is best to keep it in the refrigerator.
- The product shelf life will depend on how cold it is at the time of storing. A longer life is achieved with a temperature as close as possible to -4° and stable.
