How to Dehydrate Asparagus
Dehydrate asparagus spears to preserve this beautiful green veggie all year long and transform it into a green powder or green salt to use in your recipes!
Equipment
- large stockpot
- large bowl for blanching
- Dehydrator
Ingredients
- 1 lb asparagus or more, as on hand
Instructions
- Wash the asparagus; trim the rough ends - set them aside.Lay the pieces on your dehydrator trays with ample space between. Dehydrate at 130 degrees F for 6-10 hours*
- Cut the stalks into 1-2" pieces. Don't worry about being precise.
- Prepare a stockpot of boiling water on the stovetop. Blanch the cut asparagus pieces for 4 minutes - start the timer from the time they start boiling (not when you dunk them in there).Immediately remove after 4 minutes and plunge them into a pot of ice water to stop the cooking process.
- Lay the pieces on your dehydrator trays with ample space between. Dehydrate at 130 degrees F for 6-10 hours*
- Store tightly in canning jars, or seal in FoodSaver bags. Keep in a cool, dark area away from moisture.
Notes
*Different parts of the spear will dehydrate at different speeds/rates.
- The tips are the fastest to dry, at 6-8 hours.
- Asparagus stalks will traditionally take 8-10 hours.
- Lastly, the ends, while tougher, may take 10-12 hours.