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My Dad had a large bed of asparagus growing every spring. For a few weeks, he would be out every day cutting the young sprouts, as my mother always preferred serving the thin, tender shoots. Asparagus has such an interesting story! It’s use dates back to 500 BC Greece, when it was mainly used medicinally to treat kidney stones, liver problems and urinary tract infections. Sadly, they extracted the roots and threw away the stems! A few other interesting facts about asparagus. The plants are monoecious, meaning they are either male or female. So if high yield is desired, it is best to go with a male variety such as “Jersey Giant”, which does not have to expend energy making seeds.

Asparagus is high in Vitamin “B” and “C”, as well as calcium and iron. It can grow anywhere there is winter ground freeze and well drained soil. Each plant lives about 20 years and produces 25 spears per growing season. We made a delicious baked asparagus recipe - Garlic and Chive Asparagus- which only took about 5 minutes to prepare, and about 8 – 10 minutes to bake. I would say double that for my serving!

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