Asparagus
Asparagus officinalis
H
ere is another reason why I intend to have
gardening as an ongoing passionate pas
time. Nothing about growing asparagus is in
stant. In fact, don’t expect to get any results for
two years’ time!
I’ve used the acronym FABIS (fresh and
best in season) throughout the book because it
highlights the rites of passage for gardeners
who love to eat. It draws attention to the prime
season for each plant, and it is very useful as a
guide to regional cuisines that use plants that
complement one another and are harvested at
the same time.
Asparagus is a great early-spring favorite. In
fact, it can almost lead the field once it’s estab
lished. It is a plant that requires your patience,
since even a newly purchased 2-year-old root
can take 3 years to provide the tender young
spears.
In that it only needs about 4+ hours of sun,
it is a fine crop to grow in a partially shaded
corner of the garden—a little out of the way
with perhaps a comfortable planting of parsley
alongside it?
Once established—and well fed—it can
keep on going for at least 12 years. All you have
to do is cut it back when the plant browns, re
move all the old leaves (and their beetles), dig
in good manured compost, mulch it thickly
with straw, and . . . wait for spring
I prefer my spears to be very small. (Th e big
varieties like Jersey Giant seem to me to have
lost that fi ne delicate flavor.) I truly dislike
using a Hollandaise (butter, eggs, and lemon)
sauce because it overwhelms the fl avor. Better
a little salt and white pepper and a spritz of
extra-virgin olive oil.
Note: To go the extra mile in understanding
how to grow asparagus, please see Stephen Al
bert’s Kitchen Garden Grower’s Guide. And for
an excellent booklet on the subject, nobody
has done it better than Michael Higgins in
Grow the Best Asparagus, which is available
from Territorial Seed Company (see Refer
ences and Resources).
The Numbers
Asparagus has moderate amounts of purines that may
be troublesome for people with gout. It is, however, a
good source of niacin and iron.
Per 100 g steamed (3.5 oz): 20 calories, 0.12 g fat, 0 g
saturated fat, 4 g carbohydrate, 2 g protein, 2 g di
etary fiber, 2 mg sodium
76 • GROWING AT THE SPEED OF LIFE
