Cut the ends of the stalks off. I like to snap the end off of the first one to determine where the tender part starts; then, I cut all the rest of them to that same length. Make sure the asparagus is well-rinsed with tap water.

Sort the asparagus stalks into approximately equal-size groups. When you have various sizes, split them up into batches and blanch one or two batches at a time. Blanching the asparagus in similarly sized batches ensures that it cooks evenly. Due to their size, giant asparagus will take longer to cook and freeze than thinner asparagus stalks.

You will need a large bowl full of cold water and ice and a pot of boiling water about 1/3 full. For each batch of blanching asparagus, use a gallon of water per pound of prepared asparagus.

In a blanching basket, place the asparagus in vigorously boiling water and push it to the bottom of the pan. You can also just place the asparagus in the pot without a basket. Cover the pot with a lid. You should be able to get the water back to boil within a minute, or you may have used too much asparagus compared to the amount of boiling water.

When the asparagus has been blanched, cool it quickly in a bowl of ice-cold water to prevent overcooking, and drain the asparagus thoroughly. Cool the asparagus in ice water for the same amount of time you blanched it. For instance, if you blanch the asparagus for 3 minutes, it needs to be cooled in ice water for at least 3 minutes afterward. Thoroughly drain the water from asparagus.

Place the blanched and drained asparagus in a freezer bag before freezing it. Try not to overlap the asparagus while freezing; instead, keep them flat so they don't turn into one big clump. Once they are frozen, feel free to keep them accordingly.