How to Grow Asparagus
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Any fertilizing should stop after about the first of August. When the ferns start to turn yellow in fall, they can be cut to the ground, and the foliage removed. Or leave them be a while longer – they’ll turn a wonderful rich, deep golden color that is attractive in the autumn landscape.
Take it to the table
With a little bit of effort and time, you can serve one of nature’s most healthy and delicious foods – coming right from your garden to your table. And speaking of tables, this brings us to the last point of contention concerning asparagus: table etiquette. It’s long been debated which is proper – eating asparagus with your fingers, or with a fork and knife. General consensus says if it’s covered in sauce, use eating utensils. Otherwise, many manner experts agree it should be eaten with your fingers.
However you choose to eat it, asparagus should never be overcooked. It is best when served firm, but tender, and it takes a very short time to cook.
My favorite way to serve asparagus is roasted. It’s quick and easy, and roasting brings out a sweeter, more flavorful taste. Spread a single layer of washed spears in a shallow baking dish. Drizzle with olive oil, and add salt and pepper to taste. I like to add a squeeze of lemon juice and a dash of balsamic vinegar for some zing. Roast covered in a preheated 350°F oven for about 10 to 15 minutes, checking with a fork to determine desired tenderness. Enjoy!
Cindy Murphy lives in West Michigan, where her asparagus bed is plagued by only one pest, her husband, who eats more spears right out of the garden than he brings into the house to cook.
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