Asparagus Planting Guide


STARTING: Asparagus is a perennial that can bear for 15 years or more, so chose a site for its bed carefully. Although it can tolerate some shade, asparagus is most productive in full sun in an area that drains well.

SOIL: The soil should be fertile, well-drained and with a pH of at least 7.0. Add lime or wood ashes if necessary and loosen soil to a depth of 18” or so. Work in compost or manure if possible.

PLANTING: Dig a trench or a hole about 10-12” deep and lay the roots 18-24” apart from each other and other plants. Cover the roots with 2-4” of soil and as they sprout up, gradually cover them with more soil until the trench or hole is filled. Water and mulch well.

GROWING: Asparagus grows well in full sun or partial shade. Apply a 4” layer of compost in spring and late summer. Weed regularly because it is most productive if it doesn’t have a lot of competition from other plants.

HARVESTING: Asparagus spears are ready to be harvested 2 years after planting. Snap or cut the spears off at ground level for up to about 4 weeks in spring and early summer. When spears are thinner than a pencil you should stop harvesting and let the plants grow in. Add a new layer of compost to the soil when you have finished harvesting.



- 2 Tbs Olive Oil

-1/2 lb of asparagus

- 3 Tbs lemon juice

- Salt & Pepper to taste

- 1/4 C of grated parmesan

Heat the olive oil in a large skillet over medium-high heat. Cook and stir the asparagus in the hot oil until tender, about 5 minutes. Pour in the lemon juice, and season to taste with salt and pepper. Place the asparagus into a serving dish, and sprinkle with Parmesan cheese to serve.

Little Farm Market-Wild Bird Store

516 C Street NE, Brainerd MN 56401