Here is our process for preparing asparagus. We removed the leaflets which run the length of the asparagus originally for an aesthetic purpose, though as we worked with the asparagus we found pockets of dirt beneath these triangular leaves. It turns out that as the asparagus grows through the soil it captures some along the way. I found this particular discovery fascinating.
After trimming the asparagus we soak them in a 2.5% salt solution for ten minutes.
Then we drain the asparagus and pack them into vacuum bags which we seal under high pressure.
Finally the vacuum sealed bags are placed into the freezer, waiting for us to pull them out and integrate them into a dish.
