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+ servings
frozen sliced asparagus in a freezer bag labeled with asparagus and date

How to Freeze Asparagus

Learn how to preserve asparagus by freezing it.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Calories 45kcal


  • large pot
  • Slotted spoon or tongs
  • Mixing bowl
  • Freezer bag


  • 1 bunch asparagus


  • Trim the asparagus to remove woody ends. You can leave the spears whole or cut them into smaller pieces if desired.
  • Bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes for small spears or sliced asparagus, 3 minutes for medium spears, or 4 minutes for large spears.
  • Promptly remove the asparagus from the boiling water after it's done blanching, using a slotted spoon or tongs, and submerge in a large bowl filled with ice water. Let it sit for a few minutes to cool and to fully stop the cooking process.
  • Drain the asparagus and pat dry. Try to get it as dry as possible to prevent ice crystals from forming in the freezer.
  • If freezing whole spears, place them in a single layer in a freezer bag. Label and date the bag. Freeze for up to 6 to 8 months.
  • If freezing asparagus pieces, you can add the optional step of flash freezing them first. Spread them out in a single layer on a baking sheet lined with parchment paper. Place the tray in the freezer, somewhere it won't get bumped, for 1 to 2 hours until frozen solid. Transfer to a freezer bag. Store for up to 6 to 8 months.


  • Use frozen asparagus in hot recipes straight from the freezer (no need to thaw). Frozen asparagus should not be used in raw preparations, as it will get too mushy.


Serving: 0.5bunch | Calories: 45kcal | Carbohydrates: 9g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 5mg | Potassium: 455mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1701IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 5mg