[vc_row][vc_column][vc_column_text]Asparagus is one of the great delights of spring. It’s an elegant, yet simple, vegetable that adds a touch of class to any menu.
Even though asparagus can take up to two or three years to produce quality spears, it is an easy-to-grow perennial that is worth the wait. You can’t beat freshly blanched asparagus oozing in melted butter with a sprinkle of salt.
Finding stock
For those wise gardeners who planted their asparagus more than three years ago, you will be lucky enough to enjoy their harvest this spring. If you don’t have an asparagus patch yet, there are several options to get going:
- The quick route
Find a friend who can give you three-year-old crowns, which are the roots of the plants, and you will produce asparagus spears in the first year. Some nurseries are now selling well-established asparagus plants. You might be able to harvest sooner with these as well.
- The three-year seed route
If you manage to collect seed, sow it in early spring and then plant out the seedlings after a couple of months into a permanent bed; after three years you will be paid off for your patience!
How to prepare the beds
Asparagus plants are grown in trenches that measure 50cm deep by 40cm wide. The length of the trench is up to you, but remember that each mature plant may send up 15 to 20 spears, so start with about 20 plants placed approximately 40cm apart. A sunny site for your bed is also vital; the beautiful ferny foliage will also shade neighbouring plants, so it is best to plant it by itself.
Once you have chosen your sunny site, dig the trench and place the topsoil to the side. Mix in plenty of well-rotted manure, good compost, super phosphate and Compound D/Vegefert to the topsoil and then replace it in the hole. Make sure you prepare the beds well, as the plants can last up to 20 years in the same spot.
If you are lucky enough to find three-year-old crowns, return half of the soil mix to the trench, and then place the crowns in the trenches. Make sure the roots are well spread out and cover with the remaining soil. If you have grown your plants from seed, plant your asparagus in July or August. Do not plant them as deep as the crowns.
The asparagus life cycle
As soon as you understand the life cycle of the asparagus, the better the quality you will get. To summarise the cycle:
- As the weather warms up in spring, young, edible spears will emerge.
- After eight weeks of harvesting, let the spears grow into tall ferns throughout the summer.
- As soon as it starts cooling down in autumn, the plants start to convert all their energy into the root system.
- In winter, the ferns become brown and dried. Cut them back to the ground in order to restart the cycle just before it warms up.
Getting into the nitty gritty
Once you have planted your asparagus seedlings, it is important to water them well and leave the green ferns standing all summer. In winter, stop watering and the ferns will turn brown. When the weather warms up in August and all the ferns are brown, cut them down to ground level. We like to cut them to soil level. Loosen and carefully remove the soil around them with a fork, and then cut back the stalks even farther to the crown or roots. Finally, cover with a mix of well-rotted manure and then cover with soil and water well. It is best to keep the plants mulched and free from weeds at all times.
Harvesting the asparagus
As soon as it starts to warm up, water well and the asparagus spears will emerge. Don’t harvest in the first season, as this allows them to form a strong and deep root formation, which means bigger and healthier asparagus later. In the second year, you can cut several spears from each plant for about four weeks, but don’t get too greedy as you must let the spears grow, giving you the fern. The following year, you will able to cut asparagus for a bit longer – up to eight weeks. Remember, you will always need to leave some asparagus at the end of the season to turn to fern, as this is critical for the next year’s growth!
Green or white asparagus
White and green asparagus come from the same plant, but it all depends how you grow it. If you prefer white asparagus, form a higher 20cm mound that will blanch them. As soon as the tip of the spearhead appears above the mound, remove the soil and cut the spear to a length of 10 to 15cm. Remember to replace the soil. If you prefer green asparagus, let the spears grow 15cm above the ground; no mound is needed. When the spears are exposed to sunlight, they turn green.
Buttered asparagus
It is best to cook asparagus the day it’s picked or purchased, but it can be kept in the refrigerator for several days. Asparagus can be boiled, grilled, added to beef stir-fries and even used as toppings for pizzas. But nothing quite beats simple buttered asparagus. Buttered asparagus is a great snack that can be prepared in 10 minutes.
This simple buttered asparagus can be served as a veggie side dish with any meal; I like to add it to Caesar salads or add chicken breast, asparagus and mayo into a hearty brown roll! Chefs often like to serve a few spears over a poached egg and toast. The ideas are endless!
Simply boil your asparagus for 10 minutes until tender, or less for thinner spears. Drain carefully, taking care not to break their delicate heads, and then place on a serving dish. Add a teaspoon of butter on top and then grind black pepper and salt over. If you want to be a bit more extravagant, grate a hard cheese like Parmesan over it, or sprinkle the asparagus with crushed macadamias or roasted sesame seeds, or even add a squeeze of lemon juice.[/vc_column_text][/vc_column][/vc_row]
