Asparagus is the vegetable I always hear stories about, like the wild aspragus that use to grow out to my aunt and uncles or the “hurry up and pick before anyone else sees it” stories. I really the crisp, earthy taste of simple roasted aspragus and I feel that it is definitely one the treats of spring. Make sure to get smaller stalks of asparagus: as aspragus grows, it becomes woody and inedible.
Asparagus can be preserved by either canning or by freezing. To freeze, simply cut into even piece, blanch or steam for 2-3 minutes, pour into an ice bath, pat of excess moisture, and place in a freezable container. Canning takes a bit of special care but there are good instructions on the Year of Plenty site!