FoodReference.com (since 1999)
COOKING TIPS & HINTS SECTION

 

Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

Cooking TipsAcids to Avocado >  Asparagus, Frozen

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Pomegranate Food Poster

See Also: Asparagus; Canned Asparagus; Article on Asparagus

ASPARAGUS, FROZEN

Frozen Asparagus is U.S. Grade A, cuts and tips.

Pack/Yield
Asparagus is packed in a 2.5-pound bag, which yields about 10 ½-cup servings after cooking.

Storage
• Store unopened frozen asparagus at 0°F or below until ready to use.

• Temperature changes shorten shelf life and speed deterioration.

• Store opened thawed asparagus in a tightly covered nonmetallic container and refrigerate. Use within 2 days.


Preparation
• Add frozen asparagus to ½ cup boiling water in a saucepan. After water boils again, reduce temperature. Cover and simmer until tender.

• Frozen asparagus should be heated only to serving temperature and served soon after heating.

• Add flavor to frozen asparagus by seasoning with herbs and spices such as thyme, oregano, dill, or lemon juice.


Uses
Serve frozen asparagus as a side dish, or use in a variety of main dishes, soups, appetizers, casseroles, and salads.


Nutrition Information
• Asparagus is an excellent source of Vitamin C and folate, and is a good source of Vitamin A.

• 1/2 cup of asparagus provides 1 serving from the Vegetable Group of the Food Guide Pyramid.


Nutrition Facts
Serving size ½ cup (90g); about 6 spears Asparagus, frozen, boiled, drained
Amount Per Serving & % Daily Value*

    Calories 30
    Fat Cal 0
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Total Carbohydrate 4g 1%
    Dietary Fiber 1g 6%
    Protein 3g 6%
    Vitamin A 15%
    Vitamin C 35%
    Calcium 2%
    Iron 4%
    Folate 30%

*Percent Daily Values are based on a 2,000 calorie diet.
USDA, Food & Nutrition Service

 

 

COOKING TIPS

  Acids to Avocado   |   Acids   |   Acorn Squash   |   Albumen   |   Alcohol in Cooking   |   Allspice   |   Almonds   |   Almond Paste   |   Aluminum   |   Anchovies   |   Anise & Anise Seed   |   Apples   |   Apple Juice, Apple Cider   |   Apple Pie   |   Apple Sauce   |   Apricots   |   Arrowroot   |   Artichokes   |  Arugula   |   Asparagus   |   Asparagus, Canned   |   Asparagus, Frozen   |   Avocado  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.