What vegetable is low in calories, high in fiber, rich in vitamins, minerals, and antioxidants, and has been loved by everyone from George Washington to Nefertiti? Asparagus, of course!
This tasty spring crop has a royal history. Nefertiti called it the “Food of the Gods,” King Louis XIV dubbed it the “King of Vegetables,” and Roman Emperor Augustus had an entire fleet of ships dedicated to fetching it. Even Thomas Jefferson grew it at Monticello and marinated it in oil, red wine vinegar, capers, and herbs. George Washington’s favorite prep? A ragout of asparagus with onions, endive, and lettuce.
Fun Facts About Asparagus
- Asparagus gets its name from the Greek word for “sprout.”
- It’s been honored with festivals in both Michigan and Germany.
- There’s even an asparagus museum in Bavaria!
- White asparagus isn’t a separate variety—it’s grown underground or under mounded soil to prevent sunlight, giving it a more delicate flavor.
- Most of the world’s commercial asparagus comes from Peru.
Why Is Asparagus So Good for You?
Asparagus is a nutritional powerhouse. It’s packed with:
- Vitamins K, E, C, B1, B2, and folic acid
- Selenium and anthocyanins (antioxidants)
- Glutathione, which helps break down free radicals
And all that goodness comes with just 32 calories per cup.
Because asparagus doesn’t have a tough outer coating, it starts to lose quality soon after harvest. To keep it fresh, stand the stems in an inch of water in the fridge—but nothing beats growing your own.
How to Grow Your Own Asparagus
Asparagus is a hardy perennial, which means one planting can keep producing for up to 20 years. Here’s how to get started:
- Choose the Right Spot: Full sun and well-drained soil are a must. Pick a location where the plants can grow undisturbed.
- Prep the Soil: Amend with compost and composted cow manure. Test for pH (asparagus prefers neutral soil) and adjust if needed.
- Planting: Loosen the soil to 12″ deep. Plant crowns two inches below the surface, spaced about two feet apart.
- Care: Keep the bed mulched and weed-free to reduce competition for nutrients and water.
- Be Patient:
- Year 1: No harvesting—let roots get established.
- Year 2: Harvest just 2–3 spears per plant.
- Year 3: Harvest for 4–6 weeks, or until spears are thinner than a pencil.
Lemon-Pepper Roasted Asparagus
- 1 bunch of asparagus
- 2 tbsp olive oil
- 1 tsp lemon-pepper seasoning
- Sprinkle of garlic salt
- Toss and roast at 400°F for 15 minutes. Easy, fast, and delicious!
Shop Asparagus Plants at The Great Big Greenhouse
Fresh asparagus crowns are in stock now at The Great Big Greenhouse in Richmond, VA! Stop by and we’ll help you get started with everything you need