1. Wash asparagus and cut off tough ends 
  2. Cut into ~2 inch pieces (about 3-4 pieces per stalk depending on size) 
  3. Fill Stock Pot 3/4 full of water, salt well, and bring to a boil 
  4. Add asparagus into the boiling water, and cook for two minutes 
  5. Drain asparagus and immediately place into the bowl of ice water to shock the vegetable and stop the cooking process
  6. After 60 seconds in the ice water bath, drain a second time, and place the blanched vegetables on a towel or surface to dry 
  7. Enjoy in your favorite salad, as a side, or freeze for use in the future