Wash the asparagus thoroughly
Trim off the woody ends
Cut into desired lengths, if needed
Blanch in boiling water for 2 to 4 minutes, depending on thickness
Transfer immediately to an ice bath to stop cooking
Drain and dry completely
Spread in a single layer on a baking sheet
Freeze until solid
Transfer to freezer-safe bags or containers
Remove as much air as possible
Label with the date
Store in the freezer for up to 8 to 12 months