Each year I freeze some vegetables. In winter it is nice to have a taste of summer in the form of frozen berries or sweet corn or bell peppers, etc. I freeze a couple quart bags of blanched, chopped asparagus. Why? It makes GREAT cream of asparagus soup in February. Asparagus is considered a tonic for kidneys.
Saute onion, add soup stock, herbs like thyme and tarragon and thawed asparagus.
Run through blender, processor or food mill. Add some milk, cream or yogurt. Ken requested we have it for breakfast with eggs;it was a delicious pairing