Yum! That's beautiful! Makin' me hungry!

It does make peas look rather pathetic!

Was just looking at your pics. Did you start with seeds or rootstock? What time of year should one get started with asparagus? It's perennial, right?

Thanks, Tara.

Tiffany - we started with rootstock, not seeds. Here we plant in very late March to early April (if we need more but we don't). Yes, perennial.

They usually emerge about the same time as lilies and hosta.

Yummy! I received some large rootstock this year, looking forward to them next spring!

Generally the first year people just let them grow and develop good roots - no picking.
By year two you can pick a few spears, not many!
By year three have an asparagus festival as they do in Germany! They grow them covered so they're white and they've never heard of eating green asparagus.

http://www.germany.info/Vertre...

I always wondered about the white asparagus. Thanks for that information, Pirl. I prefer the green, both from a purely aesthetic point of view and also because I wouldn't want to have to peel asparagus before I eat it.

Some people always peel asparagus. We don't. When they are freshly harvested there is no need to peel but some people insist on paring the bottom few inches. It simply is not necessary for fresh asparagus but may be done on store bought that have been sitting in water for a day or two. They can be a week old before the consumer buys them.

That was an interesting read but like Zuzu said, too much effort so I'll stick with the green!

Us, too!

Now I am craving them, I was eying a delicate bundle today but didn't buy them, I want to wait until Sunday for the farmer's market and see if I can find some organic ones.

Ours are 100% organic and they always have been. I'm not a fan of many products that build up salt in the soil.

Mine will be organic too next year!

TY, Pirl! I'll pay more attention to the veggie starts this year. I guess they'll sell them when it's time to put them out, probably a month or so earlier here. The waiting is probably why 'aspergrass' isn't in more gardens. Sounds great to me, plant it & forget it, unlike most other edibles that need to start over yearly. Asp is so expensive too! I don't think I've ever had any of the white kind. Wouldn't some of the nutritional content be missing? IDK...

They do sell the rootstock at the time to plant.

I have no idea about the missing nutritional value. I just went looking and found this:

"Neither green nor white asparagus can be said to be superior to the other. Their organoleptic characteristics and culinary uses are different, but green asparagus does have greater nutritional value. The white surpasses the green only in total sugar content, so has more calories. Both types of asparagus have a high content of the anti-oxidizing vitamin A and C and of group B vitamins including folic acid. The high levels of potassium and calcium phosphate make asparagus particularly good for bone structure. The anthocyans, which are responsible for the purplish coloring of the green asparagus, protect the cardiovascular system. They increase in quantity as the colors become more intense, as does rutin which is known to provide protection against radiation and to assist in blood clotting. It is also a precursor of B complex vitamins. Saponins are responsible for the diuretic effects of asparagus and have a high fiber content. With respect to organoleptic characteristics, green asparagus has a more intense aroma than the white and its flavor is stronger and slightly sweet. Whereas white asparagus always needs to be peeled before cooking, the green does not. It has a fleshy texture and is firmer than the white after peeling.

Each type of asparagus has a different culinary use. The advantage of green asparagus is that it can be grilled rather than boiled, keeping in the flavor and aroma as well as conserving the vitamins and minerals, and this makes it more versatile. In general, asparagus can be eaten either hot or cold- with meat of fish, or in salads. It goes well with other vegetables or can be served alone or as the main ingredient of more sophisticated dishes."

Credit for the site: http://www.donajuana.com/aspar...

Well there ya go, all the more reason to stick with the green!

They also work as an edible arrangement!