Asparagus is wonderful but the season is tragically not that long. And out of season asparagus, in my humble opinion, tastes like wood. So how do we keep the yumminess? One way is pickles, which I'll get into more another day (although I will be making some today I hope) but the easiest way is to freeze them. Here's how I go about it:
Frozen Asparagus Directions
1) Wash your asparagus and snap the ends. Keep the ends! More on this later.
2) Chop into one inch pieces. This is the most useful size in my experience, great for pasta, omelets, pizza, and all sorts of good things.
3) Heat some water up in a large pot. Bring it to a boil.
4) Blanch the asparagus in small batches. Leave them in the water just until they turn a nice bright green. Then immediately submerge in ice water. It's easiest to blanch in a colander.
5) Spread the cooled pieces on a cookie sheet and freeze overnight.
6) Once frozen they will store nicely in a large freezer bag. Then you can just grab a handful out whenever you want!
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