Drying

Although the drying of asparagus is not much practiced in America, it is

well worth the attention of those who at times have a surplus of fresh

stalks. Dried asparagus is especially recommended for soups and sauces,

and if properly prepared it is no less desirable as a table vegetable.

Dried asparagus keeps indefinitely, and cost of transportation is

largely reduced. For the latter purpose medium-sized spears are most

suitable, as they dry more evenly than larger ones. Some recommend the

peeling or scalding of the stalks before drying, but this is not

essential, and, if desired, may be done after steaming. On a large scale

the drying may be done in any modern evaporator.






For home use the most satisfactory way is to string the stalks with a

large needle and strong thread through the butt ends of the stalks, and

hang them along buildings or fences where they are exposed to the full

rays of the sun. To insure a uniform drying it is important that all the

spears on the string are of the same thickness, as the thicker ones

require more time to dry than those of smaller size. When the air is dry

and warm one day's exposure to the sun will be sufficient to dry them.

Otherwise the strings will have to be hung up in the kitchen in the

evening, or in some other dry place over night, to be brought out again

the following morning, until the asparagus is perfectly dry. It is then

ready to be put in boxes or loose bags and stored in a dry place. If the

stalks have been peeled before drying, when desired for use they are

placed in cold water for half an hour, some salt is added, and they are

cooked like fresh asparagus.



For preparing dried asparagus that has not been peeled before drying,

Dr. Brinckmeier recommends taking a sufficient number of the dried

stalks and place them in water, which, while not boiling, is very near

the boiling point, and keeping them there until they resume their

succulent, smooth, fresh appearance. To keep the water just right a

double boiler is best, with the stalks in the inner one. The water in

the outer vessel should be kept at a steady boil. As the stalks resume

the fresh appearance, take them out carefully one by one and place in

cold water until cooled, after which place on a dish to dry. They should

be carefully scalded to remove the hard outside skin, done up in a

bundle, either by tying with strings or wrapping in a piece of netting,

placed in boiling water, to which a little salt has been added, and

allowed to remain there a few moments--a very few, for it cooks

quickly--until done.



These methods are recommended for white asparagus only, and when

properly dried and cooked asparagus so treated is by many considered to

be hardly distinguishable from the freshly cut, although it looses its

white color in the process. Smaller and green stalks may be dried on

wire frames or wooden racks over the kitchen stove, similar to apples.