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Growing Asparagus: A Long-Term Investment for Delicious Spring Harvests

Asparagus is a perennial vegetable that rewards patience with up to 20 years of production. Though it takes 2–3 years to establish, the long-term yield makes it worthwhile.

Planting Asparagus

Plant in early spring as soon as soil is workable. Use 1-year-old crowns.
Prepare bed: remove all weeds, dig over, incorporate 2–4 inches of compost, manure, or soil mix.
Dig trenches 6 inches wide, 6–12 inches deep (some experts prefer shallow 6-inch trenches).
Ensure excellent drainage—asparagus hates wet feet. Raised beds are ideal. Learn how to build a raised bed.
Form a mound in the trench, place crowns 15–18 inches apart, spreading roots over the ridge.
Cover roots and crowns with 2 inches of soil, water thoroughly.
As stems grow, gradually fill trench, leaving 3–4 inches of stem exposed.
For seed-grown asparagus, see our blog on growing from seed.

Care

Once trench is filled, apply 4–8 inches of mulch and water regularly.
First year: don’t harvest; cut dead foliage in late fall, side-dress with compost.
Second year: keep heavily mulched, side-dress spring and early fall, cut dead foliage in late fall.

Pests and Diseases

Asparagus beetles
Cutworms
Slugs
Crown rot
Rust
Asparagus is deer-resistant—plant near susceptible crops.

Harvest and Storage

Harvest begins in third season; light harvest possible in second year.
First year: let go vegetative to establish crown. Next spring, remove old ferns, watch for new spears.
Subsequent years: harvest only spears thicker than a pencil.
Harvest window: 2–3 weeks once spears emerge. Monitor closely!
After harvest, allow ferns to grow; they replenish nutrients for next year.
Cut 6-inch spears at an angle.
Asparagus freezes well.

Recommended Varieties

White asparagus: Not a variety, but grown without sunlight to prevent chlorophyll. Slightly sweeter, less fiber than green.
Purple asparagus: Bred for purple color (turns green when cooked). Thicker but fewer spears.

Wit & Wisdom

A pinch of baking soda in cooking water keeps beans, spinach, and asparagus greener.
At only 40 calories per cup, asparagus is incredibly healthy. See our list of asparagus health benefits.