This lady says to blanch it, then freeze it individually on cookie sheets. THEN bag/seal it for not-mushy Asparagus.
https://insanelygoodrecipes.com/how-to-freeze-asparagus/
I always just chopped it up raw into bite-sized pieces, put it in meal-sized freezer bags and put it in the freezer.
*SHRUG*
Blanching before freezing usually DOES make things more colorful and less prone to mushiness, though. I blanch Broccoli before I freeze it, now. But that ‘Lieutenant’ Broccoli is too good to waste even a bit! ;)
I might try that if we have extra. Thanks. Or I might chop it raw like you. It would be for omelettes only.