If you have an abundance of the springtime favorite vegetable, asparagus, then you can freeze them and have them available even when they are not in season.

In a matter of 5 steps, you will have your own frozen stash of asparagus. Follow along and I will tell you just how to go about it.

Knowing how to freeze asparagus is rather easy and simple. All you have to do is prepare it as if you were going to cook it. Wash it and cut off the tough ends.

Blanch them and put them into an ice bath to stop the cooking process. Place them out on a baking sheet and flash freeze them for 1-2 hours and then bag them up into freezer-safe bags.

5 steps to freezing asparagus

Asparagus is one of those vegetables that can be hard to find when it is out of season. Springtime is when it is harvested and easiest to find in stores.

Freeze it before it spoils to save it. Knowing how to tell if asparagus is bad is key.

Of course, like most vegetables, eating it when it is fresh is how you will get the best flavor and crispness from asparagus but because it is hard to come by in the off-season, freezing it is a great option for all of you asparagus lovers out there.

It is important to know that once you have frozen your asparagus, the crispness won’t come back. Though, they will still be delicious added to soups, stir-fries, or pasta dishes.

When you go to cook up frozen asparagus there is no need to thaw them out first. Go ahead and cook it up and they will thaw while cooking.

In a few steps and a little bit of time, you can have a freezer full if you want. I am going to explain just how to go about it so that your asparagus comes out as tasty as when it went into the freezer.

Also, consider learning how to freeze cabbage.

1. Wash

Always start by washing your asparagus to make sure that it is cleaned of any bacteria or grime from its travels from the farm to the store.

Just a rinse under cold water is all you need to do. I like to use a colander so that I can move them around and make sure that I get each one.

2. Cut

Cut the bottoms off each stem to get rid of the woody ends. You can either cut off 1-2 inches with a knife or you can use the snap trick.

The snap trick is easy but personally, I think it wastes too much. But all you have to do is hold each end of the stalk in each hand and bend it until it breaks. Discard the bottom and keep the tops.

3. Blanch

Get a pot of water boiling. Once the water is boiling add the asparagus and let it boil for 2-3 minutes. While they are boiling get your ice bath ready. Strain the asparagus from the water.

In a large bowl, fill it halfway with cold water and a couple of handfuls of ice.

4. Ice bath

Place all of your asparagus into the ice bath. This will stop the cooking process so that the asparagus doesn’t get overcooked and mushy.

Once they are cooled off, go ahead and strain them from the ice bath. Pat them dry.

5. Flash freeze

On a baking sheet, place each spear spread out enough so that they are not touching each other. Place them in the freezer for 1-2 hours.

Make sure that they are completely frozen so that when you bag them they do not stick together. Once they are ready transfer them into a freezer-safe bag.

I like to separate them into bags by how many I would cook for one meal.

You are now all set with a stock of delicious asparagus ready for you when you need it.

This is a great way to store asparagus.