While not as iconic as the egg or bunny…
asparagus is an indicator of spring.
A perennial, this veggie is the first to come to harvest in March & early April.
My local farmer’s market is teeming with asparagus this time of year.
Even here in California where we are harvesting all year long, it is most plentiful in the Spring.
You see, asparagus likes it on the cold side.
How to Grow Asparagus
Asparagus grows quickest from year old crowns. Crowns are the base & roots.
Plant in full sun as soon as the ground can be worked. Dig a trench 8 inches deep & 18 inches wide.
Spread out the roots & cover with 2 inches of soil & water.
As the plants grow keep covering with soil until the trench is filled.
Cut back in the Fall or leave the golden fern like foliage around for a bit & cut to the ground in the Winter.
Harvest your crop the second year.
By the third year your perennial crop will be rockin’ and get this…asparagus plants can last over 20 years!
Maybe you’ll need a table at your local farmer’s market for your abundant yield.
Asparagus with Parmesan & Olive Oil:
- blanch for 2 – 3 minutes
- lay in a pan in a single layer
- drizzle with olive oil
- sprinkle with freshly grated parmesan cheese
- roast at 425 degrees for 7 minutes or less – until cheese is toasted
- sprinkle with sea salt & serve
My friends have created wonderful asparagus recipes you should try too.
Asparagus with salmon & bow tie pasta in a sherry cream sauce by Stone Gable.
A jazzy version of roasted asparagus with goat cheese & pancetta by Vanessa At the Picket Fence.
Welcome Spring with asparagus – much better for you than peeps!
** Kelly **