ASPARAGUS

When I planted asparagus seeds three years ago, I had reservations because there seemed to be a lot of mystery around growing this member of the lily family. Patience is a must with this crop; harvesting is only in the second or third year once the crowns are established. All the nurturing has paid off and it is now my most prized crop. Spring brings the cutting season for this frost-tolerant perennial. Once the crowns are established the cutting season becomes a little longer every year.

Plants are left for 10 to 12 months in the seed bed and then can be planted out into a permanent position. They love full sun and a well dug-over composted bed. Space them about 75cm apart and leave about a metre between rows for companion planting. Good companion plants are tomatoes and marigolds; solanine in tomatoes boosts growth and marigolds kill nematodes in the soil.

Cut the spears daily and keep them in water in the fridge. When the spears become thin and spindly stop cutting because this marks the end of the season. Allow the plant to grow undisturbed for the rest of the year.

Water two or three times a week, and a good dose of bone meal twice a year will boost the root system. Keep the asparagus bed weed-free. A resting period is essential, which happens naturally over the winter months. This ensures you have vigorous healthy plants in the garden for as long as 10-15 years; it is a commitment I am very pleased to have begun. The sight of these green spears popping up — even if only for a few weeks every year — is well worth it, because shop-bought asparagus pales compared to the sweet flavour of homegrown.

I love fresh asparagus blanched and served with lemon butter. Or grill on the braai and serve with a soft poached egg and a drizzle of good olive oil. Finish with parmesan shavings and a grind of black pepper.

Alison’s on the Green, 33 Troupant Avenue, Magaliessig, Joburg, 011 467 0561, alisonsorganicdeli.com. E-mail queries to food@sundaytimes.co.za with ALISON as the subject.