This is for Sue.
I really wish I had this problem, but this may work:
Blanch the asparagus, shock and lay in zip loc bag, fill with cold
squeeze out all air, lay flat & freeze.
Or you could try: Blanch, shock, lay individual stalks on a cookie
sheet, freeze. When frozen store in zip loc bag.
Here's an idea for soup using those ends you just don't want to throw
away: Slice very thin (of food process with a little water), boil in
stock with onion and a diced potato butter buds 'til very tender.
Puree, strain. Season to taste. Great hot or cold. Fat Free
To Your Health,
Sam Miles, the Guilt Free Gourmet