Powerpoint 2010 has a rather robust set of animation options that can really help your slides stand out. But it is very easy to overuse the animation effects to the point where they overwhelm the information you are trying to present, or the information that you are viewing.
Vacuum sealing asparagus is the preferred method of freezing asparagus because it removes the cold air that causes freezer burn, or oxidation and dis-colorization of the spears, which can cause the spears to have an off taste that will spoil the flavor and texture of the asparagus.
Frozen asparagus. Blanch whole spears or cut asparagus in boiling salted water for 1-2 minutes, or until tender but still firm in the center. If you prefer no salt, the flavor of frozen asparagus can be improved by tossing each pound of asparagus with 1 to 2 tablespoons lemon or orange juice after blanching.