Ours is not that big a patch. About 6 foot square. We start out getting a few spears every other day. Quickly changes to a few a day at least. Plenty for us to eat. I’ve tried lightly sauteeing and vac sealing but it still comes out soft.
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! ;)