Blanching is a necessary step involved in preparing asparagus for the freezer. Blanching by boiling or steaming is a method of heating vegetables quickly to stop the action of enzymes, which are natural substances that allow vegetables to grow. Without blanching, enzymes continue to develop, causing asparagus eventually to lose quality and flavor. For freezing, blanch only fresh, high-quality asparagus.
Preparation
Rinse asparagus under running water. If the asparagus is sandy, swish the spears in a bowl of cool water to dislodge grit stuck in the tips. Repeat if necessary, until no grit or sand appears on the bottom of the bowl. To remove the tough white ends, use a chef's knife to cut the asparagus, or snap the spears by hand.
Boil
Although boiling is the quickest blanching method, some of the vitamins and minerals in the asparagus wash away in the water. To blanch asparagus by boiling, fill a large pot with water, then bring the water to a full boil. Place the prepared asparagus in the water, then set your kitchen timer as soon as the water returns to a full boil. Blanche small asparagus stalks for two minutes, mid-size asparagus for three minutes, and large, thick spears for four minutes.
Steam
Steaming, which blanches the asparagus by suspending it above boiling water, requires a bit more time but results in better nutrient retention. Place a steamer or metal basket in the kettle. Add 2 to 3 inches of water to the kettle, but don't add too much water. If the water level is high enough to bubble into the bottom of the basket, the asparagus boils instead of steams. Bring the water to a boil, then place the asparagus in a single layer in the basket. Set the timer when the water returns to a boil. Steam small asparagus stalks for three minutes, mid-size asparagus for 4 1/2 minutes and large asparagus for six minutes.
Cooling
Cool the asparagus quickly to prevent the asparagus from cooking. To cook the asparagus, fill a large container with ice water, then dunk the asparagus into the water. Drain the cooled asparagus, then place the spears in a large resealable plastic bag or an airtight freezer container. Freeze the asparagus immediately. You can also spread the cooled asparagus spears on baking sheets. Pack the frozen spears into plastic freezer bags or freezer containers.
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