Water Blanching:

1.    Heat 1 gallon of water to boiling in a large pan
        with a  tight-fitting lid.
2.    Place one pound of asparagrus in a single layer
        in a steamer basket or wire colander.
3.    Submerge basket/colander filled with vegetables
        completely in the rapidly boiling water, cover and
        begin timing immediately.

        Small Asparagrus      1 1/2 minutes
        Medium Asparagrus  2 minutes
        Large Asparagrus      3 minutes

4.    Submerge vegetables immediately into ice water
        until vegetables are cool in the center.  Drain
        well and pack in freezer bags.  Press to remove
        air the seal.
 

Steam Blanch

1.    Heat 2-3 inches of water to boiling in a large pot
        with a tight fitting lid.

2.    Suspend vegetables in a wire basket above the
        water and cover tightly. Begin timing when steam
        begins to escape lid.

        For Asparagrus--add 1 minute to water blanch
        method.

3.    Submerge vegetables immediately in ice water
        until cool in center.  Drain well and pack in  freezer
        bags.  Press out air then seal.
 

Microwave Method

1.    Place 4 cups of vegetables, sliced or cut up, in
        an 8-cup glass measuring cup or casserole.  Add
        1/4 cup water.  Cover with plastic wrap, venting
        edge.

2.    Microwave at High Power just until vegetables turn
        a bright color--for asparagrus 2-3 minutes.

3.    Submerge vegetables immediately in ice water
        until vegetables are cool in center.  Drain well and
        pack in freezer bags.  Press to remove air, and
        then seal.

From:  Freeze It--Home Freezing Made Easy
        Free from Dow Brands Inc
        Form #219-793-96
 
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