SC - Stuffed asparagus

[Tara Sersen]

>heated through, when the cheese will be melted.  I think that I have seen
>cans of large, white asparagu; this might give you a trial method,
>although the canned asparagus does not resemble the fresh in taste, IMO.

Somebody (I don't remember who) gave me canned asparagus once when I was a child.
 I went through the next 15 years or so convinced that asparagus was one of
the most foul vegetables in existence.  Fortunately, around the age of 21-ish,
someone introduced me to fresh asparagus.  My husband and I now eat asparagus
probably 2-3 times a week, year round.  Mmm-mmm good.  So, I *more than* agree
with your statement about canned asparagus!

All righty, question for anybody who's done home canning: Does store-bought
canned asparagus taste icky because it wasn't good fresh asparagus in the first
place, or is it because of the canning process?  I have found that if asparagus
has any odor before it's cooked, it will have a bitter flavor when it's done.
 So, I'm wondering if I can can fresh asparagus from my garden with better results
than the store-bought stuff.  Or, should I freeze it?

- -Magdalena vander Brugghe
who's so proud of her spinich and onion seedlings already :)