Grasp one stalk of asparagus and put one hand under the tip and one hand at the bottom. Snap it in one motion. Where it breaks indicates the most tender part of the stalk. You can cut the rest of the bunch at about the same level.
Clean and rinse asparagus well.
Set up a bowl full of ice water. Place a clean kitchen towel unfolded and flat on the counter.
Bring a large pot of water to a rolling boil.
Add asparagus to boiling water and cook for 1-2 minutes for thin stalks, 2 minutes for medium, and 3 minutes for thicker stalks.
Once the time is up, use tongs to remove the asparagus and immediately add to the ice water for two minutes.
Strain again and set aside to drain.
Spread out on the clean towel and blot dry.
Line a rimmed baking sheet with parchment or a silpat.
Add the asparagus to the baking sheet without crowding the tray and place the tray in the freezer.
Freeze for two hours (thicker stalks may need an additional hour).
Break apart any stalks that have stuck together and transfer to freezer-proof storage.
If you're planning on using for stir-fries or chopped for other dishes, cut your asparagus to your desired size before blanching.There is no need to thaw before adding to dishes.Store unblanched in the freezer for up to two months, or blanched for up to 12 months.
How to Freeze Asparagus - https://www.sustainablecooks.com/freezing-asparagus/