But if you have planted the crown correctly, fertilized appropriately, and cared for your asparagus for two years, in the spring of your third year you will start to have an ongoing crop that will provide you fresh asparagus each year from early spring until July 1 for about 15 years or so. When the spears appear in spring, harvest them when they are 6 to 10 inches above the soil line, but before the flower buds are open.
Simply cut or snap off the spears at ground level. Continue harvesting for six to eight weeks, but no later than July 1. If you notice decreased production and vigor in your asparagus plants, stop harvesting and let the plant store energy for next season. Any spears that reach a height of more than 10 inches should be allowed to continue growing to build root systems and energy for next year.
Asparagus plants are heavy feeders, so be prepared to amend your soil and fertilize regularly. Because the edible part of the plant is the stems rather than the leaves, the nutrient most required is phosphorus, not nitrogen. Actively scan device characteristics for identification. Apply market research to generate audience insights.
Measure content performance. Develop and improve products. List of Partners vendors. By Robin Shreeves Robin Shreeves. Robin Shreeves is a freelance writer who focuses on sustainability, wine, travel, food, parenting, and spirituality. Learn about our editorial process. Share Twitter Pinterest Email. The 7 Best Indoor Garden Systems of Your Privacy Rights. Part 1. Look for asparagus spears that are firm to the touch.
They should be straight and not bendable; if you try bending the spear, it should be brittle and "crack. Check the tips of the asparagus spears.
For the main part, they should be closed tightly. A nice dark green or purple tinge on the tips is a good indication of quality. If the tips are yellowish or dried out, the asparagus is too old. Avoid blemished, mottled, or wilting asparagus. If you do find asparagus like this on special and you're prepared to make soup, then grab a bargain. Asparagus with flowers is long past its prime, so avoid that at all costs.
Look at the ends of the asparagus stalks. Your asparagus stalks should be moist and plump. Part 2. Choose the diameter of the spears according to your needs. The size does not affect the tenderness of the spears; rather, you should be looking for signs of freshness instead.
Sometimes smaller asparagus is simply a better look for your food presentation but you will get more food from the larger stalks, especially if the price is per bunch. Pick the color of asparagus you want. There are three different types of asparagus when you distinguish based on color. They vary in constitution as well as color. The three colors of asparagus are: Green — Green asparagus gets its color from the process of photosynthesis as the stalk comes out of the ground into the sunlight.
This type of asparagus should be a bright green color with purple patches. White — White asparagus is the same as green asparagus except that it is grown in the dark, so there is no color development from photosynthesis. Because it is grown more artificially without access to direct sunlight , this type of asparagus is usually more expensive.
Purple — Purple asparagus is a different variety altogether. It derives its color from high levels of antioxidants in the stalks and has a lower fiber content than the green or white variety.
This distinction makes purple asparagus tenderer and sweeter tasting. Choose the best type for the flavor you want. Thinner asparagus stems are typically more tender and sweeter. Bigger, fatter asparagus spears are usually meatier in texture and have a stronger asparagus flavor. Part 3. How to Store Fresh Asparagus Keeping asparagus fresh can be challenging, as the bottom of the stems must remain moist while the tips should be kept as dry as possible.
They may be stored in one of the following ways: Trim the bottom of the stalks and wrap only the cut ends in a wet paper towel. Store in a large, loose plastic bag and place in the vegetable crisper of your refrigerator for up to days.
Trim the bottom of the stalks and fill a bowl or vase with about 1-inch of water. Place the trimmed ends of the stalks in the water and cover the tips with plastic wrap.
Store in the refrigerator for up to days. Seasonal Spring Eating: Asparagus Gruyere Tart Fresh asparagus pairs perfectly with salty gruyere cheese and flaky puff pastry , creating a savory tart that is perfect for the spring season.
Flour your working surface and roll out the puff pastry into a 16 x inch rectangle. Trim any uneven edges and place on an ungreased baking sheet.
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