Asparagus are $1.99/lb at Publix.
Lay it on it's side on a cutting board, keep the rubber bands on, and cut off the ends and portion sizes. Same with parsley and cilantro, I keep the ends for making broth.
The top and middle portions I'll store in the fridge and cook this week. The bottom pieces will be flash frozen for later. A friend assured me these freeze fine.
This post is linked to Thrifty Tip Tuesday and Frugal Friday, whenever these posts go up this week!