Freezing Asparagus

This week I froze the last bag of asparagus for the year. I put away 50 qt. bags of it - hopefully that will keep us supplied all winter. We LOVE it grilled - we even do it over the winter months like that. I've found that if I thaw it and let it drain well on a tea towel for awhile, that gets enough of the water content out of it to grill it well. (To grill, place a large sheet of foil on grill and coat it with some butter so the veggies don't stick. Lay the asparagus down in a single layer, sprinkle with Season-All and put some chunks of butter here and there. You could also use olive oil instead of butter. Close lid and grill slowly on medium for about 30 minutes or until tender. If any stalks get charred, they taste delicious though eating too much charred food isn't very healthful.)

To freeze asparagus, this is the method I learned from my mother-in-law:

* Mark the date on quality, quart-size freezer bags with a permanent marker. (Don't skimp on good freezer bags. They DO make a difference in how long veggies last in the freezer.)
* Rinse the asparagus well and cut off the tough section at the bottom. (Some people remove the scales, but I don't.) Most of my pieces end up 4-5" long and fit well horizontally in quart freezer bags. M.'s mom would sometimes cut her's into 1" pieces and freeze that way.
* Bring a large pot of water to a good boil. (I use a large steamer pot which contains an insert that I just lift out off the water when the asparagus is ready.) Turn off the water and immediately place asparagus into the pot. Allow it to sit for about 20 seconds or so (until it turns a bright, beautiful green). Immediately dump the asparagus into a sinkful of cold water. Allow veggies to cool for a few minutes and then transfer to other side of sink to drain well. (Leave cold water in other side.) I arrange all the asparagus with their heads in one direction, so that I can easily fill the bags - alternating one small bunch with their heads going one way with another small bunch with their heads going the opposite way. They seem to fit best in the bags this way.
* Once bag is filled, leave it open and stick the bottom half of the bag in the cold water. Slowly lower the bag and close the zipper. The force of the water on the bag pushes out any air and creates a vacuum in the bag. (You want as much air out of the bag as possible as the asparagus will keep the best.)
* Immediately store in the freezer. If you do it in batches, store the oldest asparagus on top to use first.
* I have been getting approx. 4-5 full quart bags from every 10 lbs. of asparagus.

Did I miss anything, G.?