• The first thing is to rise it and trim up the woody ends.
• While I trimmed I separated by the size of the steam, it helps with the next step and I use the different sizes for different things.
• In a large pan of boiling water place the asparagus to blanch it. The smallest steams only stay in the water about 1 1/2 minutes, the medium about 2 mins, and the thickest about 2 mins as well.
• Once you take out of the pan add to a bowl of ice water to stop the cooking then let it dry out.
• I take the small and medium stalks and just dice up and put in freezer bags until I can make a thin layer when it laying flat, so they don't all stick together so I can grab just a handful at a time when I want to add it to a dish.
• The largest stalks I keep whole so I can grill it or roast it.
• Just make your lay it FLAT when you freeze so it takes up less space and it will allow you to be able to pull just a little at a time.

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