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 of 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.
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