A sure sign of spring is when you see the asparagus arriving in the grocery store or if you are lucky, in your home garden. If you are purchasing or growing more than your family can eat you might want to freeze some. To freeze you should select young tender spears. Wash them thoroughly and sort them into sizes. Trim the stalks by removing scales with a sharp knife and cut the stalks into even lengths. Water blanch the small spears for 2 minutes, medium spears 3 minutes and large spears for 4 minutes.
To blanch, use one gallon of water per pound of prepared vegetables. Put the vegetables in the water and it should return to boiling within 1 minute. If it doesn’t you are using too many vegetables for the amount of water. Start counting the blanching time as soon as the water returns to a boil.
After the blanching is complete remove the asparagus form the water and put in ice water. This allows it to stop cooking and will give the asparagus good color, texture and flavor. After it is cooled drain and package, leaving no headspace. Freeze using a freezer container or freezer bags for best results.
Now you can enjoy the treat of eating asparagus all winter long.