Most of the stuff I've googled has you blanche asparagus before you freeze it, it kills the enzymes that can promote spoiling so you can keep it in the freezer longer. However most of those sites are geared toward people with a bumper crop of asparagus, or if you buy a bunch on sale and want to keep it for winter when it costs more. I did find one site that said if you're going to use it within a few weeks to a month, not to bother with blanching and just freeze it, so if I were in your shoes that's probably what I'd do. I would also decide how I'd be most likely to use it and prep accordingly. I am picky with the texture of frozen veggies, so I would be more likely to put frozen asparagus in a soup or stir fry rather than roasting and eating it as a side dish, so I'd want it already chopped up and ready to go. That's just me, though.
Hope you feel better soon!
