Asparagus

Grow.

• Plant one- or two-year-old crowns (stem and roots) in full sun six weeks before the last spring frost. Plant crowns 18-24 inches apart in trenches eight inches deep. Spread roots in bottom of trench and cover with 1-2 inches of soil. Gradually cover with more soil as growth progresses. Provide 1-2 inches of water every week, especially during first year, but do not overwater. Consider mulching in mid-summer to help control weeds. 
  
  For more growing information, look for the MSU Extension MontGuide: Planting a Successful Home Vegetable Garden,  or contact your local MSU Extension office.

Harvest.

• Harvest in summer, only after the third year. Snap 6- to 10-inch long, pencil-thin spears close to the ground. Do not over harvest.

• Choose odorless, pencil-thin to 1/2-inch thick asparagus spears with dry, tight tips. Avoid limp, wilted, or extra-large, woody spears.

• Refrigerate asparagus up to four days by wrapping bottom ends of stalks in wet paper towel and placing in a plastic bag.

• Most vegetables are rich in fiber and phytochemicals, but provide negligible amounts of saturated fat, trans fat, cholesterol, and sodium and are gluten-free. Asparagus is high in folate and potassium and is a good source of Vitamins K and A, with only 20 calories per half-cup serving.

Grill/Broil.

• Place asparagus in a plastic bag, drizzle with olive oil and low-sodium seasoning. Shake until asparagus is coated, then put spears on a preheated (medium-high heat) grill or under a hot broiler. Cook about 5-8 minutes until tender, turning occasionally.

Microwave.

• Place asparagus in a microwave-safe container with a small amount of water, low-sodium seasoning, and garlic. Cook for 3-4 minutes or until desired tenderness is reached.

Raw.

• Rinse and dry asparagus and enjoy as is, or in your favorite dip or salad.

Sauté or Stir-fry.

• Drizzle cooking oil in a heated pan. Add low-sodium seasoning with bite-size or one-inch pieces. Cook asparagus by stirring over high heat until desired tenderness, about 5-8 minutes.

Roast.

• Place asparagus in a plastic bag, drizzle with olive oil and seasoning. Shake until asparagus is coated, transfer spears onto a baking sheet or pan, then roast in oven at 400° F, about 5-8 minutes.

Season.

• To enhance flavor, season with allspice, basil, dill weed, ginger, marjoram, nutmeg, thyme or lemon juice.

Steam.

• Place asparagus in a pan with a small amount of water, low-sodium seasoning, and garlic. Cook on medium heat for 8-10 minutes or until desired tenderness.

Preserve.

• • For more information on preserving vegetables, view these MSU Extension MontGuides: Freezing Vegetables, Drying Vegetables, and Home Canning Using Boiling Water and Pressure Canners. Or contact your local MSU Extension office.