Trim & Rinse: Remove the rubber band from the asparagus bunch. Discard any asparagus that has any type of tender part (they will not freeze). Cut the woody asparagus ends an inch from the bottom. Place the asparagus in a colander and run the bunch lightly under cold running water.

Boil & Blanch: Bring a large pot of water to boil. The amount of time the asparagus is in the boiling water depends on the thickness of the asparagus bunch. So if your bunch has thicker spears, they will stay in for a longer amount of time. If your bunch as thinner spears, they will stay in for a shorter amount of time. Add the spears in for 2-4 minutes. Do not overcook. Remove the asparagus with a slotted spoon or tongs. Place into a large bowl of ice water to stop the cooking process for 2-4 minutes.

Flash Freeze: After removing from the ice water bath, pat the asparagus dry with paper towels. Put them on a sheet pan with parchment paper in a single layer. You're more than welcome to cut the asparagus into 2-inch pieces at this time. Place them in the freezer for 2 hours until they are completely frozen. This is a great way to ensure the shape of the vegetable.

Store & Wait: After those 2 hours, put all the asparagus in a freezer bag or airtight freezer container. You don't want much air exposure to the asparagus, so they don't freezer burn. Store asparagus in the freezer for a later date!