Grasses are always a problem. You have several options. On a newly planted bed, you can use lawn edging on either side of the row to prevent grasses from encroaching, or you may till very shallowly in February – the top couple of inches, before the sprouts emerge. The old standard practice that requires quite a bit of caution is pouring salt along and either side of the row. Asparagus seems to not mind a bit of salt. I would use sea salt or Redmond brand Real mineral salt if you opt to go this way – but don’t get it too heavy or you’ll kill everything. You can undercut the sod with a machete or corn knife in early spring and replace with top soil – but it’s tedious work. But then, gardeners and Christians always do their best work on their knees. So if you contemplate planting asparagus, make out your prayer list, and do both at the same time.

One of our asparagus beds is about 25 years old, the other two 100′ rows are recent additions over the past few years. We never have enough to meet the demand.

I once saw an old asparagus patch in a backyard in a small town that was about 200 ft. long and probably 5-6 ft. wide that I would guesstimate to be 100 years old. During harvest time it could keep the whole town fed.

Wild asparagus grows in the ditches and along abandoned meadows in these parts as well.

So this recipe is timely to prepare us for the upcoming asparagus season! The first asparagus of the season is the bellwether of spring garden veggies.

I remember you treating us like royalty when we were sick too. I was so spoiled! Still am. There’s nothing like you for a mom! And I still think you’re plenty exotic! We LOVED those enchiladas, by the way!