Having seen that there are several asparagus lovers here, does anyone
have a foolproof way of freezing the lovely wild woodland asparagus
that are available in France from now for the next month or so?

When Barbara and I first started spending the mid-May to mid-June
period in France, we couldn't find anything enjoyable about French
asparagus. The white stuff was dire, as was the purple stuff, while
the green asparagus was mediocre when compared with the English
variety. Then, a couple of years ago, we discovered the small wild
woodland variety. It beat anything we had ever tasted before - and
the simpler the cooking, the finer the taste.

It is better than anything we've tasted before. The only question is
how can we preserve it so that we can enjoy it throughout the year?
Freezing would seem to be an obvious solution if only we could find a
way to avoid it going soggy.

Sojourner