How many asparagus spears in a cup

Remove the very end of the asparagus stalks and store them upright in an inch of water in the refrigerator. This way they absorb moisture up through their stems and stay fresh for 7 to 10 days.

Peel just before using. If asparagus is peeled earlier, wrap in damp paper towels, place in plastic bag, and refrigerate, because the flesh browns upon exposure to air. Peeled asparagus should be used within 2 or 3 days. To freeze fresh asparagus select young tender spears. Wash thoroughly and trim stalk ends slightly; leave spears whole or cut in 2 inch lengths. Remove scales with a sharp knife and sort according to stalk thickness. Blanch small spears for 2 minutes in boiling water, medium spears for 3 minutes, and large spears for 4 minutes.

Submerge asparagus immediately into ice water; drain and package in plastic freezer bags or containers, leaving no excess air space. White asparagus comes from the process depriving asparagus of light. This is accomplished by mounding dirt around the emerging stalk, preventing the production of chlorophyll. Therefore, there is no green color to the stalks. One of the biggest hassles when cooking and working in the kitchen is when a recipe calls for "the juice of 1 lime" or a similar measurement.

Often times when cooking people use bottled juices, pre-sliced vegetables and other convenient cooking time savers. Produce Converter will help you convert the "juice of 1 lime" and other similar recipe instructions into tablespoons, cups and other concrete measurements.

Produce Converter can also be used to figure out how many vegetables to buy when you need, for instance, "A cup of diced onion.

We hope you enjoy Produce Converter and if you have any suggestions for how we can improve it and make your cooking easier please let us know. Produce Converter. What Is Asparagus Asparagus is a long, spear-shaped vegetable that belongs to the Asparagaceae or asparagus family with more than 2, species.

Is Asparagus a Fruit or Vegetable? What Are the Types of Asparagus? Asparagus has 3 varieties that can be classified by its color: green, white, and purple. Asparagus is a long, spear-shaped vegetable that comes in 3 varieties, green, white, and purple. What are Good Substitutes for Asparagus? Does Asparagus Give You Gas? How to Store Asparagus Store asparagus whole in the refrigerator to maintain its freshness.

How to Store Cut Fresh Asparagus To store cut fresh asparagus, place them in a jar with water in an upright position, then store in the refrigerator. How to Store Asparagus in the Refrigerator To store raw asparagus in the refrigerator, do not wash it and wrap the ends with a damp paper towel. Can You Freeze Asparagus and if so How? Yes, you can freeze asparagus, it can make it last for up to 12 months. How to Cut Asparagus Wash asparagus, then trim about an inch of the tough bottom of the asparagus.

How to Clean Asparagus Make sure to clean asparagus properly before cooking. How to Slice Asparagus To cut asparagus, wash them first under running water and remove the tough bottom using a knife or bend them using your hands.

How to Chop or Cube Asparagus To chop asparagus, line up a few pieces of cleaned asparagus on a chopping board. How to Mash or Puree Asparagus Asparagus can be pureed and eaten alone or with other vegetables like cauliflower and spinach.

How to Make Asparagus Juice You can enjoy a glass of fresh asparagus alone for its strong flavor or combine it with other fruits and vegetables like apple, lemon, carrots, celery, and cilantro.

Sous Vide Asparagus with Garlic-Shallot Oil Recipe Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. Boston has a very large produce terminal that supplies much of New England. This website is used by professional buyers to aid in purchasing: Boston Chelesa Produce Market Terminal Prices Sizes you can relate to Above is common packing for air, rail and truck transport to wholesale and retail vendors.

It represents Asparagus in the Commercial Marketplace before it gets to you in a grocery store or restaurant. Notice how fresh it looks! Handling info that is important Temperature: 37 to 41 F, 2.

Asparagus seldom is stored for more than 10 days. If product is to be held more than 10 days, store at 35 F to avoid low-temperature chilling injury. Fresh asparagus deteriorates rapidly when low temperatures are not maintained.

At room temperature, it quickly develops a woody tissue and loses sugar content. Good-quality asparagus will be fresh and firm with closed, compact tips and good green color. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender.

Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute until lightly toasted. Stir in marmalade; cook until heated. Spoon over asparagus. Top with cheese or crumbled potato chips. Heat in moderate oven deg. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms.

Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts. Sprinkle with paprika if desired. Serve immediately. Make white sauce of the butter, flour, milk and asparagus liquid. Remove from heat when smooth and thick. Add cheese and stir until melted. Place cooked asparagus spears, sliced eggs and cheese sauce in alternate layers in buttered 7 X 11" baking dish. Top mixture with lightly crushed corn flakes mixed with melted butter. Add milk; continue cooking over low heat, stirring constantly, until nearly thickened.

Add cheese; stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. Section orange; cut sections into lg.

Add to Bechamel sauce; mix well. Pour sauce over asparagus; sprinkle with nuts. Yield: 8 servings. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp Pour over fresh cooked asparagus, garnish with sliced pimento's and chill.

Serve over lettuce. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Pour oil around top of preheated wok, coating sides; heat at med. Add asparagus and green onions; stir-fry min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. Add tomato, and cook just until heated.

Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight.

Sprinkle top with additional grated cheese and bake at degrees for minutes or until custard is set knife comes out clean when inserted. As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter.

Harold T. Saute onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated oven 30 min.

Yield: servings. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.

When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Lightly grease 10" pie plate. Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.

Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.

Cool 5 minutes. Garnish with water chestnuts and pimientos. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings. Beat egg whites until stiff peaks form; fold into mayo mixture.

Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well.

Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam minutes or until spears are crisp-tender.

Transfer to a serving platter. Sauti pine nuts in a small skillet over medium heat minutes, until browned. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat minutes or until thoroughly heated, stirring constantly. Sprinkle with pine nuts. Let stand to room temperature before serving.

Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onion. Melt the butter in a saucepan and gently fry the onion and the asparagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat.

Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asparagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately.

Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Q: How many asparagus spears equal 1 cup? Write your answer Related questions.

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Sounds so simple and seductive. All you need to do is puree cooked asparagus in a blender and give the patient four tablespoons twice daily. Patients, it is claimed, show some improvement on two to four weeks and many are cured. Can you eat asparagus raw? Asparagus is a highly nutritious vegetable that can be eaten cooked or raw. To reap the greatest health benefits, consider incorporating both cooked and raw asparagus into your diet.

How many grams is a serving of asparagus? Are carrots good for you? Share on Pinterest Carrots contain vitamin A, antioxidants, and other nutrients. Carrots are rich in vitamins, minerals, and fiber.