Dehydrate Asparagus Spears
Learn to dehydrate asparagus - from tip to stem, and use in meals all year long.
Equipment
- Knife
- Stockpot
Ingredients
- Asparagus
Instructions
- 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
TEMP: 125 F / 35 C
- Asparagus tips for 6 to 8 hours.
- Middle asparagus stalks for 8 to 12 hours
- Tough asparagus ends for 10 to 14 hours