Is canned asparagas as good as fresh?

Question

I love fresh asparagas, just wondering if the canned is as good for recipes as fresh. Thanks!

Answer 1

I use it sometimes for recipes that it is just a side ingredient in, if it is the main ingredient I would use the fresh kind. You should try frozen, it is much better than canned.

Answer 2

Depends on the recipe. I use alot of canned asparagas for casseroles. As for soups or roasted I use fresh. Good luck and happy eating.

Answer 3

Fresh is always best but canned Asparagus can make a nice change. check them out first. taste them and see if after the canning process the flavor suits you. It can be hit or miss with canned products. Some are fine, some aren't
Sometimes canned asparagus is too overcooked for anything other than soup. Its usually super soggy and falls apart.If thats the case make soup with it. If not here are some recipes for you to try.

Good Luck and Enjoy :)


Lobster-Asparagus Mousse
Ingredients
1 teaspoon butter
1/2 cup finely chopped onion
1-1/2 cups canned asparagus, drained and 1/4 cup of the liquid reserved
2 envelopes unflavored gelatin
11-12 ounces lobster chunks (frozen or canned is fine)
1 can condensed cream of asparagus soup
3 (8-ounce) packages cream cheese
1 cup mayonnaise
1/2 teaspoon salt
Fresh parsley sprigs, thin cucumber slices, and halved Spanish olives for garnish
Crisp crackers and thinly sliced brown bread for serving
Instructions
Melt the butter in a small skillet and sauté the onion over low heat until soft. Place the sautéed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree. In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.
Yield: 10-12 servings


Asparagus Casserole
INGREDIENTS:
1 can asparagus spears
4 hard-boiled egg, sliced
1 teaspoon salt
dash pepper
1 cup cracker crumbs
1 1/2 cups shredded Cheddar cheese
1 cup mushroom soup
PREPARATION:
Drain the asparagus. Place layers of half of asparagus and sliced eggs in a 1-quart buttered casserole. Sprinkle with salt and pepper and half of the cracker crumbs. Cover with shredded cheese. Pour half of mushroom soup over this.
Repeat layer; pour remainder of soup over contents of the dish. Bake for about 45 minutes to 1 hour at 325°, or until hot and bubbly.

Answer 4

Depends if the asparagus is PART of the recipe, then there won't be a different. If the asparagus is the recipe, i'd prefer fresh ones.

Answer 5

I absolutely LOVE fresh asparagus, it is by far my favorite vegatable... but canned asparagus is one of my least favorites. It typically turns out soggy in recipes and has a very odd flavor that generally isn't very complimentary. I say splurge for the $3.99/lb fresh stuff and save yourself the effort! :)

Answer 6

Definitely no. For canned asparagus, the resulting texture is soft, mushy with streaks of fibrous material. And the color is a very unappealing greenish-gray. Use asparagus when in season and savor the times of year you get it.

Answer 7

canned is passable, fresh is best. canned can sometimes be overcooked, limp and even a little bit on the slimy side.

Answer 8

NO NO and NO! Stick with fresh. The canned is MUSHY!

Answer 9

For casseroles and things yes but not if you like the crunch after they have been baked or streamed

Answer 10

canned is ok ,,, it will pass but it is nothing compared to fresh...