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Asparagus is a member of the lily family and is related to onions, leeks and garlic. First cultivated in Greece about 2,500 years ago, it is the premier vegetable of spring. Grown for its slender, immature stalk, this perennial plant multiplies through its root system and will grow for many years in climates where the soil freezes.
Asparagus can be grown from seed or 1-year old roots called crowns. Crowns develop faster than seed-grown plants and can be harvested much sooner. Plant crowns in full sun 15" deep, space 18" apart, and fan the roots in all directions. Fill the trench halfway with the removed soil; when foliage peeks above the soil, fill in the trench completely.
The amount of asparagus to grow depends on how much you love asparagus and how much room you have available. Don’t harvest any during its first year; during the second year, harvest sparingly for 1 to 2 weeks before mid-June. A mature crop is 5 years old and may be harvested for about 10 weeks.
Makes 4 main-course servings