Wash the asparagus and cut off the tough ends. Peel outer layer of larger asparagus.
Remove the tough ends and set them aside
Cut the remaining stalks into one to two-inch pieces. You don’t have to be exact about it.
Once you are done with the cutting, separate your pieces into three types of spears – (1) the tender tips (2) the remaining stalk (3) the ends you removed. Set these aside to be treated separately.
Blanch each of the cut piece types separately in a rolling hot water bath for 3 minutes. The timer is started from the time they are boiling, not when you put them in the water. After 4 minutes, place the pieces into ice water to stop the cooking process.
Lay them out, by type, in single layers on your dehydrator trays. Each of these types of asparagus stalk will dry at different rates. Taking the time at the beginning of the processing makes it easier to remove single trays when they are finished.
Condition
Store in airtight container
Notes
Dehydrating Asparagus Temperature and times
Asparagus tips for 6 to 8 hours.
Middle asparagus stalks for 8 to 12 hours
Tough asparagus ends for 10 to 14 hours
Remember - times are relative, and use them as a guide only. It may take you less or even longer, depending on your machine, your home's humidity, etc.Condition: Place food into a large glass jar, shake once a day for a week to check for any signs of moisture buildup or sticking that isn't released by an easy shake of the jar. If you find signs, put it back into the dehydrator to dry more. Storage: Store in an airtight container for up to two years in a dark, cool, dry place.