For the love of asparagus

A favourite spring recipe. Twenty spears of freshly cut asparagus. Steam for three minutes. Drizzle with the finest cold pressed organic olive oil. One twist of cracked pepper and a dash of lemon juice. What could be simpler or more enjoyable either as a light snack or prelude to further courses? This is a versatile vegetable, an accompaniment for many wonderful dishes yet so few of us bother growing it ourselves. Surprising, because the organically certified spears can be both difficult to obtain and expensive.

Perhaps we’re discouraged by vegetables which cannot be planted then harvested in the same year. But really, that’s only a minor inconvenience, particularly in light of the fact that an established asparagus crown can be harvested for a decent number of years.

Garden requirements are relatively straightforward. In terms of soil conditions, asparagus prefer a sandy loam with excellent drainage characteristics. They tend to be heavy feeders and will benefit from generous applications of organic materials such as compost and dried stock manures.

Asparagus needs to be protected from a number of insect pests although most attacks will be opportunistic and easily discouraged by following the basic organic principles. Disease is rarely encountered unless the soil conditions are excessively damp with poor air circulation. Many gardeners recommend that asparagus be planted in companion arrangements with strawberries, although I have never tried this myself.

Remember to cut them consistently to prevent them growing thick and woody. Trimming them right back at the end of summer will conserve the plant’s energy during the winter months. When should they be replaced? Depends on the location. I’ve heard of ten years and more although a reasonable lifespan would be around five years. Make sure you dig in some new crowns when the harvest from the original crop begins to lighten off.