When you buy fresh asparagus and are going to eat them within a couple days, simply wrap a damp paper towel around the bottom of the stalks and place in an unsealed plastic bag in the fridge.
To Freeze: (for best quality use within 12 months)
1) Trim stalks with a vegetable peeler. Cut the tough part from the bottom of each stalk. A good way to tell how much to trim is by bending the stalk until it snaps, cut the other from that
2) Cut into even sized pieces
3) Blanch for about 3 minutes then chill quickly in ice cold water
4) Pour in colander to drain off excess moisture and even pat dry gently if needed
5) Store in airtight containers (glass is best) or zip-top freezer bags; freeze immediately.
2 Asparagus bunches
1 Tbs. Coconut oil
Salt, pepper, garlic to taste
Wash, trim and cut the woody part from the asparagus stalks. Cover baking sheet with coconut oil and arrange asparagus evenly on top. Roll back and forth to help coat the stalks and season. Place under broiler for 5-7 minutes, depending on whether you like them au-dente or soft. Cut them into bite size pieces and add to salads, pasta, soup, or whatever your creative mind comes up with. We love to chomp on them right out of the oven as a snack or side vegetable. Enjoy