Wash and trim your asparagus to remove any dirt and then dry with paper towels. Trim off the tough ends of the spears, about 1-2 inches from the bottom.

To blanch, bring a large pot of water to a boil. Once the water is boiling, add the asparagus to the pot in batches to not overcrowd it. Blanch for 2-3 minutes for standard size spears. While the water is boiling, prepare a large bowl of ice water.

After 2-3 minutes, remove the asparagus with tongs and add to the ice water. This will shock the asparagus and stop it from cooking further. Allow to sit in ice water for roughly 3 minutes.

Arrange the asparagus in a single layer on a baking sheet. Freeze for 1-2 hours or until completely frozen. Then transfer to a freezer-safe bag or airtight container.