- 1). Pick asparagus in the third year after planting, when shoots are at least as thick as a pencil and about 8 inches tall. Snap off close to the base of the plant, being careful not to make a ragged cut. Shoots that do not snap are past the peak of their flavor and nutritional value and should be discarded or made into vegetable stock.
- 2). Trim asparagus with a knife to make a smooth diagonal cut across the snapped end. Cut several pieces of floral foam with a round cookie cutter until you have a piece 2 to 3 inches thick. Place floral foam in container.
- 3). Stand asparagus upright in container and fill with water to within 3 inches of the tips. Refrigerate until ready to use. Use within 3 days or follow Steps 4 and 5 for freezing.
- 4). Freeze asparagus if you cannot use it within 3 days. Bring a pot of water to a rolling boil. Cut asparagus into 2-inch-long pieces and blanch for 1 full minute. Remove from water and place in plastic zip-top freezer bags.
- 5). Use frozen asparagus. Place in a bamboo steamer or a wok and stir fry. Toss with 1 tbsp. teriyaki sauce, 1 tbsp. fresh grated ginger and 1 tsp. Szechuan sauce. Serve over rice noodles.