Nah, blanching asparagus is mostly a holdover from catering SoP when it’s par-cooked first, fridged until day-of, and then seared for looks before being plated/pkgd & held at temp for service.

You can blanch yours, if that’s your preference, but they’ll lose that brightened snap to their structure and the thinner stalks (=/< ⌀5mm) risk just degrading into mush in the pan or on the plates. I’m not here to judge fellow anons’ varied and unknowable palates. Just the facts. 😁