To “put by” asparagus, freezing is probably the easiest route.
When freezing asparagus, leave the spears whole or cut them into 1- to 2-inch lengths (the length really depends on your preference).
Blanch medium sized spears 3 minutes, and larger spears (1/2- to 3/4-inch diameter) 4 minutes.
Immediately chill in ice water to shock the asparagus and stop the cooking process.
Dry pack the asparagus into freezer bags or plastic containers, if you prefer. (Durable freezer containers will protect whole spears from breaking when you are rooting around in the freezer.)
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