You can pickle it. Pack the jars with the pears and pour a boiling salt and vinegar brine over them to cover. Cap, and process about 15 minutes if they are quarts. Any longer than they can get very mushy. The other option is to blanch, and then freeze for later if your not into the vinegar part of it.

Pickled Dilled Beans
4 lbs fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5 percent)
4 cups water
1 tsp hot red pepper flakes (optional)
Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Process 10 min. in a boiling water bath.

For six wide-mouth pint jars

10 pounds asparagus
6 large garlic cloves
4½ cups water
4½ cups white distilled vinegar (5%)
6 small hot peppers (optional)
½ cup canning salt
3 teaspoons dill seed

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash asparagus well, but gently, under running water. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than ½-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the blunt ends down.

3. In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving ½-inch headspace.

4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner for 10 min. Let cool, undisturbed, for 12 to 24 hours and check for seals.

Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development.