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Michigan. | Ya gotta blanch it in order to retain the color and any flavor.
The problem is getting it just right and then cooling it down fast enough.
Get it perfect and it will steam up from thawed like it is slightly overcooked fresh.
If not, it comes out like horribly overcooked fresh and without the flavor.
I gave up. Our excess goes into the freezer as Asparagus puree and the heads get frozen seperately for soup.
When the season is on, like now, we eat the stuff untill it's coming out our ears and we get so spoiled, nothing frozen is worth the effort.
Cream of Asparagus and Prosciutto and asparagus sauce is about as close as we get later.
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Freezing Asparagus?
