Sure, the warming temperatures and extra hours of sunlight are sweet and all, but one of the best parts about the onset of spring are those first glimpses of asparagus. From the end of February (when the season begins) to about June (when it ends), you'll find these crisp, bright-green stalks in everything from mint-flecked salads to lemony risottos.
But what about those times when asparagus isn't in season? Or when your favorite fresh bundles are in low supply at the market? The solution: freeze it.
from Food52 https://ift.tt/2PKqeXZ
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