How to Grow
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, control them by either cultivating often or use a mulch to prevent their seeds from germinating.
Mulches also help retain soil moisture and maintain even soil temperatures. Put down a layer of newspaper 5-10 sheets thick between the rows (soak the papers in water first, so they won't blow away) and then cover the newspaper with dry grass clippings, aged bark mulch, weed-free straw, etc. Always keep mulches off of plants’ stems to prevent possible rot.
Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1 inch of rain per week during the growing season. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
Do NOT cut plants back after harvest, allow them to fern and grow as long as they can before frost. They will become quite large. They need the green foliage to make food for themselves to make strong plants next year.
Have your soil tested for fertilizer recommendations. Fertilize after harvest and in late summer.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
In late fall cut tops to ground level when they have turned brown. In cooler climates mulch the ground with evergreen branches or straw after the ground freezes for extra protection. Remove this winter mulch in early spring.
Tips
Do NOT harvest asparagus the first year. Allow the plants to grow and make food to store in the roots for stronger plants the following year. When plants are two years old you can harvest them for a short period. In the third year you can harvest for four weeks.
Harvest when new spears emerge in spring. Harvest when spears are about ½ inch wide. On average spears should be 6-8 inches tall.
Using a sharp, clean knife, cut young spears at ground level and set in water with the cut side down until you are ready to store the spears.
Harvest frequently before spears start to leaf out.
Do not harvest spears less than ¼ inch in diameter.
Prepare as soon as possible as fresh asparagus is best.
Asparagus also freezes well for later use. Sort the spears by thickness and “blanch” smaller ones 1 ½ minutes, medium for 2 minutes and thickest for 3 minutes. To do this, drop the spears into boiling water for the recommended time, then plunge into cold water to stop the cooking, drain and store in freezer bags or vacuum bags.
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