I prepare asparagus by pouring a little olive oil in the bottom of a baking dish or pan, rolling the spears so they’re covered, in a single layer, sprinkle with sea salt, roast/bake in a hot oven (400′) until browned, turning them to get browned all over. Doesn’t take very long, but it makes them so delicious.
I hope to freeze some. Then I will probably use it in frittatas, or scrambled eggs. I did see a picture of Schwan’s frozen asparagus on skewers on a grill, and that looked promising. I’m not much on just cooking it like green beans, because it gets too slimy… .” Yet onward I haste to the heavenly feast: That, that is the fulness; but this is the taste.” C.Wesley