Freezing asparagus is a great way to enjoy it year-round.
1 lb (500 g) Ontario Asparagus
Wash well under cold running water. Snap off tough, woody ends. Sort and freeze similar-sized stalks together. Cut into uniform lengths. Freeze the ends separately to use in vegetable stock.
Fill large pot with 1 gallon (4 L) of water for 1 lb (500 g) asparagus. Lower asparagus in wire basket or gently drop loosely into rapidly boiling water. Place lid on pot and keep heat on high so water quickly returns to the boil. When water returns to the boil, start counting the recommended blanching time. Small asparagus will take 2 minutes, medium 3 minutes and large 4 minutes.
Chill and Pack:
Remove wire basket from water or scoop out asparagus with large strainer and immediately place in large colander in sink. Run cold water over asparagus to cool quickly. Alternatively, plunge asparagus in large bowl of ice water. Leave in cold water long enough to completely cool.
Drain cooled asparagus thoroughly; pat dry with paper towel.
Asparagus are best spread on trays. Freeze until solid; pack in freezer bags or containers. Label and date; place in freezer immediately.
Asparagus may be frozen for up to 12 months at 0°F (-18°C).
Asparagus does not need to be thawed before cooking. Cook frozen asparagus as you would fresh, but reduce the cooking time, as they have been partly cooked by blanching.