Freezing Vegetables - Asparagus

Preparation:
Wash well; cut off tough part of stalks. Leave as spears or cut in 1-inch pieces.

Blanching Time:
Boil thin stalks 2 minutes, medium stalks 3 minutes and thick stalks 4 minutes.

Pack:
Leave about 1/2-inch of headspace. For spears, alternate tips and ends down.

Yield:
3 to 4 pounds of asparagus = approximately 3 to 5 pints frozen.

Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables