Spring ahead - to Cajun Pickled Asparagus

With spring comes asparagus!

When selecting asparagus, look for closed, compact tips; smooth, round spears; and a fresh appearance. Avoid tips that are open and spread out and spears that are ribbed. These are signs of aging, which results in tough asparagus with poor flavor.

Asparagus is a good source of vitamins A and C and potassium, and is very low in sodium. Eight spears contain only about 30 calories. Steam spears just long enough so they are bright green and tender crisp.

Asparagus can be frozen, canned or pickled.

Freezing is simple and produces a product most like fresh asparagus. To freeze, remove or break off tough ends. Wash thoroughly. Sort for size. Cut to fit containers or cut into 2 inch lengths. Blanch medium stalks 4 minutes in boiling water or 5 minutes in steam. Blanch large stalks 5 minutes in boiling water or 6 minutes in steam. Cool in ice water for the same amount of time asparagus was blanched. Drain and pack, alternating tips and stem ends of spears. Blanching is an important step that will inactivate enzymes that otherwise would produce off flavors and a tough texture in asparagus.

If you plan to can asparagus, you must use a pressure canner so it will be safe to eat. The processing time for asparagus is 30 minutes for pints and 40 minutes for quarts. If you have a weighted- gauge pressure canner, use 15 pounds pressure at elevations of 1,000 feet to 10,000 feet. If you have a dial-gauge pressure canner, use 13 pounds pressure at 6,000 feet, 13.5 pounds pressure at 7,000 feet, and 14 pounds pressure at 8,000 feet. Be sure to vent both types of pressure canners 10 minutes before building pressure. (Note: The USDA recommends that dial-gauge pressure canners be tested for accuracy annually. Contact the Colorado State University Extension Office for more information.)

For an added treat, try pickling asparagus. The following is a safe recipe and can be processed in a boiling water canner. Other pickled asparagus recipes are available upon request.

Cajun Pickled Asparagus

20 pints of asparagus spears

1/4 cup salt

2 1/2 quarts cider vinegar (vinegar must be 5 percent in acidity)

2 1/2 quarts water

3/4 cup brown sugar

1 teaspoon crushed red pepper (more or less according to taste)

1 teaspoon cumin seed

1 clove garlic per jar

Wash asparagus well in cool water. Cut into jar-length spears. Combine salt, vinegar, water, sugar, pepper and cumin seed. Heat to boiling. Pack asparagus into pint or quart jars (with tip ends down for easier removal). Put 1 clove garlic in each jar. Cover with boiling brine, leaving 1/2-inch head-space. Adjust jar lids and process in a boiling water canner 15 minutes at altitudes of 1,000- 6,000 feet.

Colorado State University Cooperative Extension will be offering an in-depth course in food preservation and safety in April.

- Contact the CSU Extension office at 636-8920 for information and a free brochure.

- Sheila Ryan, consumer and family-education agent at Colorado State University Cooperative Extension in the Springs, is at 636- 8920

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