Wash well; cut off tough part of stalks. Leave as spears or cut in 1-inch pieces.
Boil thin stalks 2 minutes, medium stalks 3 minutes and thick stalks 4 minutes.
Leave about 1/2-inch of headspace. For spears, alternate tips and ends down.
3 to 4 pounds of asparagus = approximately 3 to 5 pints frozen.
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Asparagus Ham Roll-Ups
Asparagus with Almond Butter Sauce
Shrimp and Asparagus
Macaroni with Ham and Asparagus
Quiche with Asparagus
Asparagus with Pasta
Asparagus Casserole with Mushrooms
Asparagus Casserole Recipe with Cheese
Ham and Asparagus Casserole
Asparagus Casserole II
Asparagus au Gratin
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
Chicken Asparagus Casserole
Side Dish Casseroles