This is the Age of Asparagus

There was a big sale on asparagus at the store the other day. Only $1.50/lb, which is pretty damned good. So I bought 6 lbs. Turns out you can't just freeze it as is, but must first gently blanche it in boiling water for no more than 3 minutes before plunging it into an icy pool of freezing water. Then each stalk must be individually and gently pat dry lest its feelings get hurt, and then must be carefully ensconsed inside a plastic freezer bag, where all life giving oxygen must be sucked out.

Guess it wasn't really that big a deal when it was all said and done, plus I have a freezer full of asparagus now, but it was a bit unexpected. And now my pee stinks.

Next entry: We've got the Beet.