That method makes sense because the pieces are not clupmped together. Also, after blanching , I would cool down in ice water.

Seysonn

Oh, of course. You always cool in ice water after you blanch.

Oh, of course. You always cool in ice water after you blanch.

Lacey, that's how I freeze asparagus, and how I prepare it after freezing.

Canned asparagus is too mushy for my taste and frozen isn't a lot better, but if the spears are roasted after thawing, it crisps them up enough to make the texture better than other methods.

Annie