Spring's First Star: Why Asparagus Kicks Off the Growing Season

Asparagus has arrived as the first spring vegetable of the season. On the East Coast, it appears in mid to late April, while West Coast growers see it about a month earlier. This hardy plant returns year after year with minimal effort, often producing for up to two decades.

The harvest begins when spears reach 6 to 10 inches tall and at least half an inch thick. A sharp knife or scissors should cut the stems just above the soil—never pull them by the roots. The season ends naturally once the spears thin to the width of a pencil.

After picking, the plants are left to grow until the first frost. This rest period helps them rebuild nutrients for the next harvest. Newly planted asparagus takes roughly three years to establish before it can be gathered. Freshly cut asparagus stays crisp for up to three days when stored in cold water or wrapped in a damp cloth inside a bag. It works well in dishes like Bean Salad with Roasted Potatoes and Pesto or Creamy Fennel, Spinach, and Asparagus Soup.

With proper care, asparagus beds yield reliable crops for years. The plant's early arrival marks the start of spring for many growers. Its versatility in the kitchen and low-maintenance nature make it a favourite among gardeners and cooks alike.