MARCH 2026 42 A sparagus ( Asparagus officinalis ) has a long history of heritage and luxury evidenced by its consumption and cultivation dating back more than 3,000 years across various ancient civilizations. The Egyptians depicted asparagus in tomb drawings, suggesting that it was seen as a sacred plant that could bridge the gap between the earthly realm and the divine. It was often associated with fertility rites and was believed to possess aphrodisiac qualities, making it a staple in rituals involving love and reproduction. In medieval times, asparagus found its way into magical herbals where it was noted for its ability to purify and protect. Many believed it could dispel evil spirits and negative energy, while others used it to enhance psychic abilities. It’s consistently been viewed as an herb of transformation used to initiate growth on both a physical and spiritual level. Greeks and Romans considered asparagus a delicacy. It was renowned as the “vegetable for kings” and enjoyed by men like Julius Caesar and Louis XIV – a symbol of wealth and sophistication. Word etymology corrupted the word ‘asparagus’ and it was once thought to be a vulgar term. It was changed to “sparrow grass” which sounded lighthearted and didn’t possess an air of stiffness. Asparagus is often considered an underappreciated and underrated vegetable because, despite its versatility, high nutritional value, and distinct flavor, it’s overshadowed by more common greens like broccoli and snap peas. It’s a member of the lily family and usually grown by itself. It’s one of the earliest rapidly growing perennial vegetables to emerge in early spring, often growing up to 10 inches in a single day. Asparagus is ornamental, too. There are delicate white, yellow or green bell-shaped flowers on their tall fern-like greenery, which reminds me that beauty can be found in the most unexpected places. Come fall, the foliage turns golden, showcasing bright red berries that entice the birds. The scent of fresh, grassy, earthy asparagus eludes many folks due to a combination of sensory experiences, specifically its smell, taste, texture and reputation for being a difficult-to-prepare vegetable. Even though the season is extremely short, growing your own offers unmatched, sweet flavor and superior crispness compared to store- bought. There’s no denying that asparagus is an elegant vegetable that adds a touch of sophistication to any menu. If a downside exists, it’s that growing asparagus takes patience, grace, hope, effort and resilience. Some things in the garden take time! A small plot of earth is all you need. It’s a “plant-once- and-forget-it” perennial. Building and planting a bed for a vegetable you won’t be able to enjoy for three years can test your resolve. It’s an investment in the future but can be difficult to endure in the present. It condenses time which is both disorienting and mildly alarming. Asparagus takes two to three years to establish itself because the first couple of years are spent building a strong underground crown and root system, not for harvesting, allowing the plant to store energy in its ferns to support abundant harvests. It’s interesting to mention that the asparagus currently growing in old wine barrels line a 30’’ x 23’ wall of sizeable rocks dug up from the yard that was appropriately named “the wall of perseverance.” Asparagus asks only for a little faith and the willingness to plant for the future. The wait is worth it! Poor companion plants for asparagus include alliums (garlic, onions, leeks, chives), beans and peas that stunt growth and steal nutrients, and potatoes and carrots that compete for deep soil space. Other plants to avoid are fennel due to their chemical properties. There are many varieties to choose from. ‘Mary Washington,’ ‘Jersey Giant,’ and ‘Purple Passion’ are my favorites. Start by choosing a sunny spot with well-drained, nutrient-rich soil, a spot where the crop can settle for the years to come. Most gardeners begin with one-year-old crowns that are dormant root systems resembling white, firm and crisp, octopus-like tentacles. The roots might look unassuming, but they hold so much potential. Dig trenches at least six inches deep, and lay the crowns inside, spacing them out so they have room to wiggle and stretch. Then, little by little, cover them with soil as they grow, letting them settle in slowly. Newly planted crowns need a dose of fertilizer in early spring to encourage root growth and plant development. Any fertilizer needs to have good levels of nitrogen to promote vegetative growth, and phosphorus for root development. Blood meal (an organic fertilizer made from dried animal blood) is high in nitrogen, while manure and compost provide a balanced source of nutrients that release their goodness slowly over time. If beds are already in place, the best time to fertilize is in late winter after they have been trimmed back or early spring, just before new growth begins to emerge. Asparagus can also be fed later in the season, after the last harvest. Don’t be tempted to harvest from new plants because now is the time when it’s all about waiting for the spears to develop into fern-like foliage to feed the root system. This period is not easy – patience and willpower are needed to resist the urge to pull the greenery out because it resembles weeds. It’s a time when you must be willing to let the garden grow a little wild before the neat and tidy asparagus begins to grow. In year two, harvest sparingly for one to two weeks. Leave most spears to continue building root strength. Enjoy watching the plants strengthen and prepare to be surprised by slender green spears breaking through the earth, reaching for the sun, reminding you that good things come to those who wait. Three is the magical year when you can bring the asparagus in from the garden to the table. Depending on the color selected, you might be surprised to learn that white asparagus is nothing more than green asparagus that has been grown in darkness under mounds of dirt. When a spear first breaks ground, place an empty paper towel tube around it and close the top so sunlight can’t peek in. In a few days, check its growth and be ready to cut. Chances are you’ll discover the spear is tender, thicker and more fibrous. Going forward, spears can artfully display themselves atop a quiche for breakfast, tossed among romaine for lunch or alongside a grilled lobster tail come dinnertime. Finally, the kind of harvest that feels almost effortless will continue until early June. If you’re lucky you might get a second harvest, but the stalks will be thinner. After that, allow the plant to grow ferns to keep the crown healthy. Asparagus is a gift that keeps giving year after year, a true reward for the gardener who thought ahead, needing only to add a layer of fresh compost each season to keep it happy. Asparagus is a beautiful crop to grow, attracting hummingbirds and butterflies as well as thrips and two species of beetles. While the airy, delicate foliage feels soft, mature plants are armed with tiny, sharp, camouflaged thorns along their stems. If you brush against them, it will result in an “ouch.” Wear gloves because the stems have small, sharp, downward-pointing thorns. For best taste, harvest spears when they are five to eight inches tall. Grasp near the base and bend gently until it snaps or cut on a diagonal with a sharp knife – careful not to damage nearby shoots. It should split where the woody end of the spear meets the tender stalk. Asparagus quality declines quickly after harvest, so refrigerate immediately what you don’t plan to eat right away. Clean cultivation encourages vigorous growth, and it benefits the gardener to keep the area clean from the start. Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen INGREDIENTS: • 1012 SPEARS MULTICOLORED ASPARAGUS ABOUT 34 CUPS CHOPPED • 12 HEADS ROMAINE LETTUCE • 12 CHICKEN BREASTS • 2 TBSP. BUTTER DIVIDED • SEA SALT AND BLACK PEPPER, TO TASTE • GARLIC POWDER, TO TASTE • ONION POWDER, TO TASTE • CAESAR DRESSING • PARMESAN CHEESE, SHAVED INSTRUCTIONS: 1. Wash asparagus and snap or trim off the woody ends. Cut into 2-inch pieces. 2. Melt 1 tbsp. butter in a skillet over medium heat. 3. Add asparagus, season with sea salt and black pepper, and sauté for 5-10 minutes, until crisp-tender. 4. Transfer to a plate and allow to cool. 5. Wash and thoroughly dry the romaine. Tear into bite-sized pieces and place in a large salad bowl. 6. Slice chicken breasts into strips, then cut into 1-inch pieces. 7. Melt remaining tablespoon of butter in a skillet over medium heat. 8. Add chicken and season with sea salt, black pepper, garlic powder, and onion powder. 9. Sauté until chicken is fully cooked and lightly browned. 10. Transfer to a plate and allow to cool slightly. 11. Toss romaine with Caesar dressing until evenly coated. 12. Top with sautéed chicken and asparagus. 13. Sprinkle shaved parmesan over each salad. Caesar salad with sauteed chicken and asparagus ASPARAGUS: The magical vegetable of spring MARCH RECOMMENDATIONS COOKBOOK: “Honey” by Amy Newsome NOVEL: “The Unsinkable Greta James” by Jennifer E. Smith

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