@lioness
I like asparagus charred....either in the oven with EVO and seasoning or on the stove top with a little water (if stalks are thick) in a skillet ...let that burn off and then add olive oil and seasoning until they start to blister. I prefer the thick stalks because they blister and char better than the thin ones. Never did them in a frozen state though. Anything in the oven with EVO and S&P tastes good to me. I usually add nutritional yeast sprinkled on the asparagus when cooked. I bet you would like them my way...I don’t like them boiled.

I don’t know about an asparagus smoothie ..think it would need some fruit like strawberries. @jakedduck1 could definitely add a chocolate bar and maybe some yogurt. I added Nutella to my grandsons spinach smoothie along with frozen fruit and yogurt...he loved that when he was in high school. Also no reason why you can’t chop up a little chocolate to put in salads along with some raspberries...yum.

Chocolate...mostly the dark kind is used in many meat marinades or thrown into stew dishes or shaved and added to spice rubs.
Sorry, Leonard you need to trot out the bitter dark chocolate for these.

Anyway @jakedduck1 , you will have asparagus for a year I guess. At least it cooks fast and, if you bought the thin stalks they will cook up nicely on the stovetop with just olive oil....boom boom done. Don’t forget to cut off the ends.

FL Mary