It is spring in Michigan, the time of year when I get a bit of a green tinge from eating too much local asparagus. And, since I planted my very own crop last year, this is a special season as I had the chance to savor a few of my own spears – but just a few. Asparagus, a perennial, cannot be harvested in the first two years after planting. This allows the shoots in years one and two to grow into tall lacy plants which send lots of nutrients to the roots for later harvests. But, of course, I couldn’t bear to wait until year three. So, I cheated and picked just a few spears. They were a true guilty pleasure!

After eating our three little spears, it was time to head off to the local asparagus farm. In the U.S., if you live in Michigan, California or Washington, you are likely near asparagus farms where you can get plenty of asparagus picked fresh right where it is grown. Northern Europe, the Vale of Evesham in England particularly, is also well suited to spring asparagus. In winter, look to places like Peru or Mexico for good asparagus. While asparagus is now available year-round in most places, the best asparagus, like most produce, can be found locally grown where it arrives at your doorstep in short order.

Now, what to do with this abundance of fresh asparagus? Of course, grilling with a light coating of olive oil and a bit of salt and pepper is easy and yummy. But when I am working my way through the asparagus from my third or fourth weekly trips to the farm, I need a bit of variety in my asparagus menu! The do-ahead Asparagus Tarts below are a fun option for me – a tasty appetizer and great to refrigerate or freeze for unexpected guests. And for all the extra asparagus you picked up at your local farm and that you can’t possibly find time to cook, I’ve included some tips for storage.

Cooking Fundamentals:  How to Refrigerate/Freeze Fresh Asparagus

With an abundance of in-season asparagus, it is critical to store the surplus correctly so that it lasts as long as possible.  

Refrigerate:  For storage of a week or more, cut about 1/4 inch off the tips of your asparagus and place spears upright in a tall one quart container.  Add about 1/2 inch of water to the base of the container and place in the refrigerator.  I find that very fresh (just-off-the-farm) asparagus will store nicely up to 2 weeks this way; for store-bought, it is about a week. Some recommend placing plastic over the container, but I prefer to let mine breathe.  

Freeze:  Blanching before freezing will help to deter active enzymes in your vegetables, and it adds color.  For asparagus, I usually cut spears into lengths about 2 inches long.  It helps to blanch more evenly and makes storage easier.  To blanch, drop in boiling water for about 2 minutes or steam for 2-4 minutes (actual time will depend on your volume and set-up).  The asparagus should turn a bright green and be heated through.  After blanching, spread on paper towels to dry and then place on a sheet pan for freezing.  Once frozen, slide the asparagus into plastic freezer bags or containers.  This asparagus will be perfect for soups or an asparagus quiche, but will, of course, not retain the origianl crisp texture required for some recipes.