Further proof that the author is off the charts Type-A
For those outside of the Madison area, we had an abnormally warm March. As a result the growing season arrived early. Apparently the asparagus is nearing the end of the growing season even though the market just opened. So, when I saw vendors with it on display I bought 4 pounds worth. I also opted to stock up on spinach. Both are easy to steam and freeze.
Author's photo: bounty from 1st market of the season
Author's image: steaming the spinach
This past winter I used frozen asparagus, but found it hard to work with because it was not blended. This weekend I steam the stem, and then pureed them in my food processor. I added a drizzle of olive oil and some of the water left from steaming. I can already smell the steak and cream of asparagus dinners I'll make next New Years Eve. Note: if you follow my suit, mark the freezer bags; once the snow flies it can be hard to distinguish between pureed asparagus and pureed broccoli.
Author's image: pureed asparagus