It’s asparagus season here (as for many of you) and we just love them! We could eat them everyday if we didn’t stop ourselves. There is very little about asparagus that I do not like besides the shortness of their growing time and the waste that comes from having to snap 1/4 of them away for fear of gnawing on a fibrous tough spot.
So every year I freeze my leftovers, trying to remember to use them in stocks for soups, only to have the little bags fall at the bottom of my freezer to then get freezer burnt and unused.
This year, I remembered something I had seen on the Earth to Glass Canning page about dehydrating asparagus and thought, why not? I decided to dehydrate the stems and see if I couldn’t pulse them into a fine powder to make asparagus salt.
It was a success! My official taster of all things (my dear husband) gave me the definite thumbs up and we are now looking forward to serving it as a salt substitute in one of our next meals.
What you’ll need :
- A dehydrator. Now, I know there are a LOT of nice fancy dehydrators out there (and one day we will own one!), but for us, we have been using one from the big box stores that we received as a present and have been completely satisfied. It just may take a bit longer.
- A blender or grinder that can pulse into fine powder. I’m thinking any self-serve, coffee or spice grinder would do.
All I did was dehydrate the stems until they were completely dried and no moisture was left (about 12 hours) and then pulsed them into a fine powder with 1 TBSP of sea salt.
It is delicious! Wasting food being one of my all time pet peeves, I think I’m gonna start making my own vegetable scraps seasoning salts from now on.
Let me know if you try it!