Along with the tulips, daffodils, and crocus, the early days of spring bring life to the asparagus patch. We started our asparagus patch around five years ago, nestled in the corner next to the barn and the green house. This year, we should get enough asparagus for several meals. Picking every couple of days is essential so they can be picked at the optimal moment. Pick them too early and they haven’t grown quite enough, wait too late to pick them and they will start to open up.
We’ve planted asparagus by roots and by seed, but always seem to have better luck with seeds. Seeds are cheaper than roots and can be found at our favorite home and garden center. The only problem with planting asparagus by seed is that you have to wait a few years to get enough to make a meal, but it will produce for years to come so it is definitely worth the wait!
This year, we will add more of the Jersey variety that we started by seed several weeks ago. Eventually, our asparagus patch will cover a 15 x 120 foot area with Jersey and Purple Passion varieties. The Jersey has more flavor, but I wanted a little Purple Passion for color.
Conventional gardening wisdom would have you believe that it is necessary to keep your asparagus patch free of weeds and grass, but we buck that notion. Before the asparagus begins to pop up, we mow the patch down really short, then wait for the magic to happen. When we first start to pick the asparagus it is taller than the grass. As the season goes on, the grass will catch up to the asparagus but by then we have what I like to call “asparagus eye.” We see it no matter how tall the grass gets!
Whether you’re growing it yourself or buying it from a local farmer (always seems fresher than store-bought), a great (and simple) way to cook asparagus is by placing it in aluminum foil, pouring a little bit of olive oil on it with some salt and pepper and cooking it on the grill until it is tender. Absolutely delicious!