So, what good is an idea if you do not try and put it into practice yourself. I used our food saver to seal a couple stalks of green asparagus seasoned with salt. I then let the vacuum sealed asparagus rest in the refrigerator overnight, about 12 hours. The result was a tender and crunchy asparagus more reminiscent in texture to a pickle. I still believe this technique shows promise with asparagus and other green vegetables, I just need a more powerful vacuum sealer. These are our initial results.