After my wife made up the batch of pickled asparagus the other day we had this whole bin of leftover asparagus stems. Now I’m a big fan of asparagus and I didn’t want it to go to waste!
Here you can see what I’m working with.
First step is to blanch the asparagus for about 30 seconds until it turns bright green.
Then you immediately transfer it to an ice water bath to stop the cooking process.
I thought I’d be cool and cut it up into little strips. It turned out to be an annoying amount of work, especially as I intend to powder it when done.
I sliced the remainder in rounds. It took about the same amount of time to cut four trays this way as it did to cut one tray lengthwise. Sure, it doesn’t look as cool, but we’re trying to be efficient here.
It took approximately 10 hours at 115 degrees Fahrenheit to dry the asparagus.
I popped the dry asparagus into our magic bullet and used the flat blade. It never ceases to amaze me how much smaller of a volume you deal with when things are dehydrated.
Here’s the recipe to make Cream of Asparagus Soup from dehydrated ingredients.
2 cups powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon thyme leaves
1/2 teaspoon pepper
3 T Asparagus powder
(replace the Asparagus with 3T of Mushrooms or Broccoli to make Cream of Mushroom or Cream of Broccoli)
This makes the equivalent of 9 cans of soup. Simply rehydrate to the desired consistency and either use in cooking or heat and eat!