The best part of growing asparagus is that this perennial vegetable is the first vegetable harvested in the spring. When planted correctly it will yield an ongoing delicious crop as well as providing an attractive fern like foliage, which is an attractive addition to the garden.
Patience Pays Off!
Unlike other vegetables, asparagus takes considerable patience because it will not be until the third year after planting that you can harvest it. This takes some discipline, as the spears will appear in the first and second year, but if you harvest them, then you will very likely kill the plants—or at least seriously stunt their production for future years.
But if you have planted the crown correctly, fertilized appropriately, and cared for your asparagus for two years, in the spring of your third year you will start to have an ongoing crop that will provide you fresh asparagus each year from early spring until July 1 for about 15 years or so. Trust me - it will be worth the wait!
Parmesan Roasted Asparagus
Ingredients:
2 bunches (1 1/2 pounds) asparagus
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup finely grated Parmesan cheese
Directions:
Preheat oven to 450 degrees. Trim tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.