The flesh of the pineapple is sweet and juicy and is best eaten raw in slices, wedges, or cubes. • Cut a fresh pineapple in half lengthwise, leaving on the top leaves. Cut out the core and carefully cut...

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Asparagus Problem Troubleshooting

Asparagus is a perennial vegetable that will keep on producing 20 years or longer given the right location and care. A healthy asparagus patch requires a bit of attention. Rule Number One: Keep ahead of asparagus problems, pests and diseases.

Here is a troubleshooting list of possible asparagus problems with control and cure suggestions: (For a full description of pests and diseases and prevention and controls click over to the Pest Problem Solver of the Disease Problem Solver. For asparagus growing details click to How to Grow Asparagus.) (My asparagus growing success tips are at the bottom of this post.)

Yellow to orange to reddish brown or black pustules on stems and leaves. Asparagus rust is a fungus disease. It is most prevalent in humid regions. Spear tops turn yellow and brown and die back. Plant resistant varieties such as Mary Washington and Martha Washington. Cut down diseased fern at the crown and destroy them.

Plants and leaves are yellow. Overwateing and poor drainage. Allow soil to dry to a depth of 4 inches before watering again. Check soil pH; add lime if the pH is below 6.5.

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How to Grow Asparagus

Set out asparagus crowns in spring when all danger of frost has passed. Start seed indoors 12 to 14 weeks before the last frost. Asparagus requires 3 years to become established and full productive.

Learn how to prepare and cook asparagus: click here.

Description. Asparagus is a hardy perennial that produces tender, fleshy, green stems or "spears" with bud-forming caps. Grown to maturity the asparagus has fernlike, feathery foliage. The asparagus is long-lived staying in the garden for 15 years or longer.

Yield. Plant between 30 and 40 plants to feed 2 to 4 people several meals.

Site. Plant asparagus in full sun; asparagus will tolerate partial shade. Asparagus needs well-drained soil with a pH over 6.0.

Planting and spacing. Loosen the soil from 8 to 10 inches deep adding well-aged compost. Asparagus is most commonly grown from crowns; choose one-year-old crowns that are well-rooted and have not gone dry. Dig a trench or furrow 10 inches wide and 10 to 12 inches deep, and place a 2 to 4 inches tall mound of loose soil in the bottom of the trench. Space crowns in the prepared trenches 18 inches to 28 inches apart. Spread the crowns out at the bottom of the trench and cover with 2 more inches of soil. As the spears grow in spring, gradually fill in the trench to the top.

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Asparagus Raw or Steamed

Fresh and quick, serve raw or cooked asparagus in salads or as a side dish during spring.

Cut fresh raw asparagus into one-inch lengths with the kitchen scissors. Then add them to the greens salad to add a bit of substance. Choose firm, plump, straight, round asparagus spears with tips that are tight and compact. Give the asparagus bunch a squeeze; if it squeaks, it's fresh.

Steam asparagus for a side dish. Place the asparagus in a vegetable steamer over simmering water and steam, covered, until crunchy tender, about 5 minutes. Remove the asparagus and run under cold water to stop further cooking. Place on a kitchen towel to drain.

Here is a recipe for Provençal mayonnaise to serve with the steamed asparagus. Prepare the mayonnaise in advance.

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Asparagus Serving Suggestions

Asparagus has an intense rich flavor that is nearly impossible to describe. It is a universally favored vegetable that has been coming to the table for thousands of years. It is said that Julius Caesar simply like to eat asparagus with melted butter.

Here are some suggestions for how you can serve asparagus:

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Asparagus

When asparagus comes to your farm market, you know that spring has arrived.

Asparagus made its debut this year at the San Francisco farmers’ market this past weekend.

Asparagus plants produce young edible shoots—called “spears”” for about six weeks each spring just as the days begin to lengthen and winter fades. The season for asparagus is late February through June—the season’s peak depends upon where you live.

What’s the best way to appreciate the subtle sweet grassy taste of asparagus? Well, you can eat it raw, parboiled, steamed, boiled, braised, baked, roasted, and grilled.

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