Asparagus: Fresh Bursts of Garden Goodness

by: Liz Roberts

Nothing brightens up a spring table than a plate of asparagus. Its’ color bursts with the promise of a verdant season ahead while its’ taste bursts with tasty freshness. Having just picked asparagus is easy. Any green thumb can handle cultivating the stalks. They're relatively simple to plant and maintain.

Before you select which type of asparagus to plant, you’ll have to clear away a good sized area for your stalks. Once they’re established, they will take over your garden. The best soil for asparagus is a well drained sandy loam. You can plant them in heavy clay soils too, but only if the top layer is of good depth and there has been an abundance of organic matter incorporated in it. It should be a deep soil, free of rocks and gravel. Asparagus can grown in any pH level, however the best for it is one between 6.0 and 7.0. Good drainage is also essential and surface water should be quickly removed during the plants’ first growing season. Weeding the area before planting is vital. Any weeds stuck in an asparagus plot will be enmeshed in their densely woven roots. In order to remove the weed, you’ll have to remove the entire asparagus plant as well.

The most adaptable kind of asparagus is the Jersey Giant. It can thrive in all sorts of soils and produces medium sized spears. The Millennium is another good choice. This hybrid produces a high yield harvest after its’ fourth season. Other types include the hardy Mary Washington and Viking. You can grow your asparagus from seed or from the root tops known as crowns. Most gardeners prefer growing from crowns because they can withstand air exposure. Buy crowns that are firm and fresh. By pass any withered or mushy ones since these are probably dying or old. Plant your crowns in the early spring, either in May or June (depending on where you live and how warm the climate is)and before any growth appears from the crown. Dig holes about 6 inches deep. Place a small mound of earth in the hole, then set your asparagus on the mound. Make sure its’ roots are hanging down and evenly spread out in the hole. Now cover the crown with two inches of topsoil. As the shoots elongate add more and more soil until the hole is completely. The crowns roots(or tops) should be 4 to 5 inches below the dirt’s surface. Your planting rows should be a good 2 ½ to 3 feet apart with an in row spacing of 15 to 18 inches.

Asparagus like damp surroundings so keep their surrounding soil well moistened. They require one inch of water weekly between the months of May and October. Weed control is needed in order to eliminate any competition to developing crowns. When your asparagus reach their second spring and subsequent years afterwards, till a mixture of the previous years topsoil and manure into the dirt. Do not fertilize during your plants’ first year. You can start when they reach their second season. Use a commercial fertilizer with a nitrogen percentage in the mid thirties (every fertilizer is tagged with this code 00-00-00. Look for the first two numbers to be anywhere from 34 to 37). For more efficiency, dig a shallow 2 inches deep and 6 inches wide trench to the side of your asparagus rows. Now apply your commercial fertilizer at a rate of 1 lb to every 100 ft of row. Cover the trench with soil and apply water. You can also pour the fertilizer and water into the trench together. Shallow tilling is then required to prevent soil compaction as well as weed control.

Luckily asparagus does not have any pest problems. There have been some reported cases of a condition known as asparagus rust. This is a fungus that causes plant tissue to break down and the stalks to prematurely lose foliage. Rust afflicted plants are more susceptible to other attacks from similar soil pathogens. Control can be achieved with the application of such preventatives as Polyram or Zinab. The Mary Washington and Viking varieties do not suffer with this as other asparagus do.

You can harvest your asparagus once it reaches its’ third season (keep in mind this is only allowed if you planted it when its’ crowns were already two years old). Do not harvest before their third year. This will cause stress which will weaken the plants. Asparagus can be harvested for a two week period only after three years. During the fourth and subsequent seasons you can have a full cutting season lasting four to six weeks. Remember don’t continue cutting well established or mature stalks after June in any year. The reason being is during the cutting season the plant draws on its’ food reserves stored in its’ roots from the previous growing season. The top growth must be allowed to develop after July 1st in order to replace the nutrients stored in the asparagus’ fleshy roots. Also excess harvesting during any year of your asparagus’ life will put additional stress on the plants. It may also result in a smaller crop the next harvesting season.

Most cutting seasons for asparagus fall between the first and fifteenth of May (however this may vary depending on growth conditions). You can harvest every other day although some asparagus can be cut on a daily basis. The asparagus shoots should be cut when they reach a height of approximately six inches. Cut them just below ground level. Be careful to not damage any new shoots that are still underground. Asparagus growth takes place near the tip of the shoot. If you injure this tip, it will result in the stalk not growing. Cutting is best done with a knife being pushed into the ground. Now sever the stalk one inch below the soil's surface Keep cut asparagus in a moist, cold atmosphere( the veggie bin in your fridge is about the best place for them).

Winterizing your asparagus is another important factor to having healthy stalks come the next spring. Water them until late fall. The top growth can be left standing over the winter time. This will act as a snow trap and help replenish moisture reserves left in the soil. Also apply four inches of mulch for extra protection.

Asparagus is the perfect addition to any garden. It complements not only the landscape but also the table with its fresh bounty. Grow it for it’s great looks and tastes. You'll be pleased at this wonderful harvest.

Asparagus Piedmontese Style

by: Liz Roberts

This recipe has been in my family for many generations. It is a the perfect way to serve those yummy stalks!

• 14 stalks (1 1/2lb ) asparagus
• 2 sliced hard boiled eggs
• 18 oz melted butter
• Sprinkle of Parmesan cheese.

Boil asparagus for twenty minutes. Drain. Put a single layer in a baking dish (make sure spears are all facing in one direction) Place the eggs slices over them and then cover with the melted butter.   Then generously sprinkle Parmesan cheese over the asparagus and put under broiler until cheese melts (about 2-3 minutes).