Asparagus

Asparagus

This page is an open source resource guide for asparagus. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable asparagus selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.

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Asparagus collage, One Community

ASPARAGUS

(Click here for asparagus purchase details)

Asparagus (Asparagus officinalis, Asparagus spp.)
Asparagus, One Community Asparagus is a herbaceous dioecious perennial in the Asparagaceae that is native to Europe and North Africa. A many branched subshrub with a ferny appearance, its new spring shoots are the part that are harvested. These shoots are best when eaten fresh, usually after steaming or boiling, and are a great source of vitamins and minerals.
CULTURAL CONSIDERATIONS
  • Asparagus is planted from seed or crowns
  • The perennial plants can produce for twenty years or more
  • Allow the first year or two of growth to go unharvested to develop a larger root system
  • Asparagus beds are heavily manured prior to planting, and top dressed annually thereafter
  • Stop cutting the spears when they reduce in size and allow the rest to mature and feed the roots
PLANTING GUIDELINES

When planting asparagus, choose a site for the asparagus bed that is well drained. Next, dig a trench 18” wide and approximately 9” deep and work aged animal manure or compost into the bottom of the trench. Spread the asparagus crown in the bottom of the trench and cover with 3-5” of soil. As the new shoots emerge from the soil, hill them up with the rest of the soil gradually.

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VIDEO COMING: Planting tutorial followed by time lapse growth videos

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE IF YOU’D LIKE TO GET INVOLVED AND/OR SUPPORT ONE COMMUNITY’S DEVELOPMENT PROCESS.

ADDITIONAL INFORMATION

Wikipedia – Asparagus

Conovers Colossal Asparagus, One Community
GAs#1 :: Conover’s Colossal Asparagus

Conover’s Colossal asparagus is an American heirloom introduced by S.B.Conover of New York in 1870. This asparagus has earned it’s name because it produces asparagus that grow an average of four times as large as most other asparagus. Conover’s Colossal takes a little longer to harvest (4 years rather than 3) but lasts longer and is a bit more reliable than some of the other varieties. Its spears are green and mild-tasting.

Precoce DArgenteuil Asparagus, One Community
GAs#2 :: Precoce D’Argenteuil Asparagus

Precoce D’Argenteuil is sometimes also called “White Asparagus of Argenteuil”, ‘Precoce d’argenteuil’, or ‘Purple Dutch’. It is an heirloom French asparagus dating back to the 1700’s that produces earlier than most other asparagus. Its large and round-tipped spears with purplish scales have a sweet taste and are excellent for blanching. Precoce D’Argenteuil produces very good yields once established.

Jersey Knight Asparagus, One Community
GAs#3 :: Jersey Knight Asparagus

Jersey Knight asparagus is a hardy and prodigious producer that offers up a bounty of large, tender, and especially delicious spears. It is remarkably disease-resistant, cold tolerant, and thrives in pretty much any soil type, even heavy clays.

Jersey Supreme Asparagus, One Community
GAs#4 :: Jersey Supreme Asparagus

The Jersey Supreme is a predominantly male hybrid that is expected to emerge approximately 7-10 days earlier than other varieties. This excellent trait is fantastic news for asparagus lovers and market growers because it broadens the availability of asparagus by adding this great tasting and very tender variety early to the season. Jersey Supreme is also just as cold tolerant and disease resistant as Jersey Knight.

Millenium Asparagus, One Community
GAs#5 :: Millennium Asparagus

Millennium is an asparagus planted in the autumn that comes from Canadian breeding. This makes it particularly cold tolerant and well suited to harsher weather conditions. It produces high yields of green spears with purple tips. Millennium is reliable in most soils and grows to a height of about 59″ (150 cm) with a spread of around 18″ (45 cm).

Pacific Purple Asparagus, One Community
GAs#6 :: Pacific Purple Asparagus

Pacific Purple is a beautiful purple New Zealand bred asparagus that is fatter, sweeter, and less fibrous than green asparagus. It is higher in antioxidants than green asparagus and, bred as it is from New Zealand, it is also currently a species one can be sure is free from genetically modified material.

Asparagus Plant Material/Seed Providers:
Asparagus Purchase Details
REF # VEGETABLES VARIETY SOURCE QUANTITY UNIT COST TOTAL COST
GAs#1 Asparagus Conover’s Colossal SSE 5 pkt. $5 $25
GAs#2 Asparagus Precoce D’ Argenteuil SSE 5 pkt. $5 $25
GAs#3 Asparagus Jersey Knight TSC 5 bundle/25 $32.95 $164.75
GAs#4 Asparagus Jersey Supreme TSC 5 bundle/25 $32.95 $164.75
GAs#5 Asparagus Millenium TSC 5 bundle/25 $32.95 $164.75
GAs#6 Asparagus Pacific Purple TSC 5 bundle/25 $32.95 $164.75

 

OTHER ASPARAGUS RESOURCES

We are seeking awesome asparagus resources. If you know of one, please click here to share it with us so we can make this page better.

ASPARAGUS AS PART OF THE BOTANICAL GARDEN MODEL

This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.

 

ASPARAGUS PREPARATION, PRESERVATION, AND RECIPES

This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.

Beet Asparagus and Arugula Salad, Beet Recipes, One Community

Beet, Asparagus, & Arugula Salad

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 1 hour
Prep: 10 min
Cook: 50 min
Yield: 6 servings
Level: Easy

 

Ingredients

Dressing

  • ½ c. orange juice
  • ½ T. Grapeseed oil
  • 2 T. white balsamic vinegar
  • 1 pinch salt
  • ¼ t. minced garlic
  • 1 orange – remove zest, then separate sections off by cutting in between membrane to remove wedges

Salad

  • 1 lb. beets – red
  • 1 lb. asparagus
  • 16 oz. cooked brown rice (I use bagged frozen rice that can be heated quickly)
  • 6 cups arugula
  • 1 cup whole pecans

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Directions

  1. Remove stems from beets and use for stock or compost. Scrub beets, and place in pot, covering with water. Bring water to boil. Continue to boil for 45 to 50 minutes or until beets are tender when pierced with a fork. Drain water and run cool water on beets until they are cool enough to touch. Skins will come off easily. Cut into bite-sized wedges.
  2. While beets are cooking, remove the tough bottom part of the asparagus stems. Cut the remaining stems into 1 inch pieces. Place pieces in one inch of boiling water until tender (3-8 minutes depending on the thickness of the stem). Remove when tender and drain. Set aside.
  3. Mix all dressing ingredients in a mixing bowl. Add all ingredients including orange pieces and toss with vinaigrette. Garnish with orange zest.
Cream of Asparagus Soup, Asparagus Recipes, Soup Recipes, One Community

Cream of Asparagus Soup

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 6 servings
Level: Easy

 

Ingredients

  • (3) 10 oz. packages of frozen corn
  • 1 lb. asparagus spears, tough ends removed, then cut into 1 inch pieces
  • 3 c. + 3 T. vegetable stock
  • 1.5 c. red onion, diced
  • 6 T. shallots, minced
  • 1.5 t. dried basil
  • 1.5 cups almond milk, unsweetened
  • 2 ¼ t. salt
  • Loaf of French bread

Directions

  1. Sauté onion and shallot in 3 T. vegetable stock until tender.
  2. Add all ingredients to pan except milk.
  3. Cook on medium heat until all vegetables are tender, about 10 – 15 minutes. Remove from heat.
  4. Remove a few spears of asparagus for garnish if desired. Pour into blender and add milk.
  5. Puree until soup is a creamy consistency. Add to bowls and garnish with asparagus tips. Serve with French Bread.

Rainbo Stir Fry, Asparagus Recipes, One Community

Rainbow Stir Fry

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 2 servings
Level: Easy

 

Ingredients

  • 1 bunch asparagus (touch ends cut off and discarded) cut in one inch pieces
  • ½ red onion cut in thin slices
  • 1 purple potato, cut in very thin slices for quick cooking
  • 1 ear of corn, cut from cob
  • ½ cup mushrooms, sliced
  • 6.5 oz. package of House Food Brands tofu cutlets, patted dry and cubed (or just extra firm tofu cubes)
  • 1 green onion, cut diagonally
  • 1 lemon
  • Salt & Pepper
  • 1/2 T. Olive Oil

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Directions

  1. Heat oil in non-stick pan.
  2. Sautee potato until soft.
  3. Add remaining ingredients except tofu, green onion and lemon. Mix and heat through. If mixture gets dry, add water instead of extra oil.
  4. Cover for 3-5 minutes, until all asparagus and all vegetables are tender. Asparagus may take longer to cook if it is thick.
  5. Add tofu and heat through.
  6. Add lemon, then add salt and pepper to taste with green onion.

Asparagus Fritata with Horseradish and Sour Cream, Asparagus Recipes, One Community

Asparagus Frittata with
Horseradish & Sour Cream

Recipe courtesy of: Chow


Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 6 Servings
Level: Easy

 

Ingredients

Horseradish sour cream

  • 3 tablespoons whole milk
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon kosher salt

Frittata

  • 2 tablespoons olive oil
  • 1 medium yellow onion, medium dice
  • 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
  • 10 large eggs
  • 1/4 cup whole milk
  • 1 1/2 ounces shredded sharp white cheddar cheese (about 1/3 cup)
  • 3 tablespoons prepared horseradish
  • 1 tablespoon finely chopped Italian parsley leaves
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • Pinch freshly grated nutmeg
  • Finely chopped fresh chives, for serving

Directions

Horseradish Sour Cream:

Whisk all of the ingredients together in a medium bowl until smooth. Cover and refrigerate until ready to serve.

Frittata

  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Heat the oil in a large oven-safe nonstick frying pan over medium heat until shimmering.
  3. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
  4. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 to 6 minutes more.
  5. Meanwhile whisk the eggs, milk, cheese, horseradish, parsley, measured salt and pepper, and nutmeg in a large bowl until evenly combined.
  6. Turn off the heat, pour the egg mixture into the pan with the asparagus mixture, stir with a rubber spatula to combine, and spread the asparagus into an even layer. Transfer the pan to the oven and bake until the frittata is puffed and just set in the center, about 10 to 12 minutes. Remove the pan to a wire rack and let it cool slightly, about 5 minutes.
  7. Loosen the edges of the frittata with a rubber spatula and slide it onto a cutting board. Slice it into wedges and serve immediately, passing the horseradish sour cream and chives on the side.

Honey Breadcrumb Asparagus, Asparagus Recipes, One Community

Honey Breadcrumb Asparagus

Recipe courtesy of: Framed Cooks


Total Time: 50 min
Prep: 40 min
Cook: 10 min
Yield: 4 Servings
Level: Easy

 

Ingredients

  • 2 pounds asparagus, trimmed (use thick asparagus)
  • Coarse salt and fresh ground pepper
  • 1½ cups freshly grated parmesan cheese
  • 1 cup panko bread crumbs
  • 1½ tablespoons melted butter
  • ¼ teaspoon cayenne pepper
  • 2 large egg whites
  • 1 teaspoon honey

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Directions

  1. Preheat oven to 450° F. Line a rimmed baking sheet with foil.
  2. Poke holes in each asparagus with a fork and toss with ½ teaspoon salt. Drain for 30 minutes on paper towels.
  3. Combine one cup parmesan, bread crumbs, ½ teaspoon pepper, red pepper, and butter in a shallow bowl.
  4. Whip egg whites and honey in a mixing bowl until egg whites form soft peaks. Transfer to a 13×9 inch pan.
  5. Roll each asparagus stalk in the egg whites (don’t worry if they aren’t totally coated), and then roll them gently in the bread crumb mixture, patting the bread crumbs along the stalk. Transfer to the foil-lined baking sheet.
  6. Bake asparagus for 5 minutes. Sprinkle with remaining ½ cup asparagus and bake for another 4-5 minutes until cheese and crumbs are a golden brown.
  7. Cool for about 5 minutes and serve.

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