Wash and drain asparagus spears. Leave spears whole or cut into pieces. Boil 3 minutes. While hot, place into clean canning jars, leaving 1 inch head space. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Cover with boiling water. Adjust caps. Process in steam pressure canner 25 minutes for pints, 30 minutes for quarts, at 10 pounds of pressure (240° F). Keep canned asparagus on a shelf in as cool and dry a place as possible.

Asparagus takes time and patience, but the rewards are well worth the effort. A soil test should be done to check that the soil is in the correct pH range and that it contains high levels of phosphorous. For best results make any soil pH adjustments before you plant. For more tips on how to start asparagus, visit our Guide to Asparagus Planting and Culturing Guide. You'll be all the wiser for it!

Asparagus does not have to be peeled but some people prefer it that way. Use a potato or vegetable peeler to peel the skin from the stalk, especially towards the base.

Keep fresh asparagus clean, cold and covered. Trim the stem ends about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

Wash thoroughly. Trim stems end slightly. Leave spears whole or cut in 2" lengths. Sort according to stalk thickness; small, medium and large. Blanch in boiling water for 1 to 2 minutes only. The blanching process may also be done in the microwave. To do this, place the asparagus in a microwavable dish. Add two tablespoons of water per pound. Cook at full power for 1 to 2 minutes, or until bright green and still crisp. After blanching, cool immediately in ice water.

Asparagus was first cultivated about 2500 years ago in Greece. The name is a Greek word, meaning stalk or shoot. The Greeks believed asparagus was a herbal medicine which, among other things, would cure toothaches and prevent bee stings. Second century Physician, Galen, described asparagus as "cleansing and healing". Claims for medicinal benefits of asparagus persist to this day. The Romans became great lovers of asparagus, and grew it in high-walled courtyards.

Description: Asparagus is a spear-like vegetable approximately 6-8" long with triangular scales along the sides, culminating with an arrangement of triangular tips. Infestation: Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus. White asparagus: This hard to find and very expensive cousin to the green asparagus may be used without any preparation. However, it should be washed thoroughly before using.

That is the question Because asparagus is a naturally grown crop, growing in the notoriously fickle British climate, the time at which it makes its first appearance each year is always a subject for much speculation. Asparagus growers generally say that the season lasts from 24th April to 21st June – but don’t hold us to it!

All major food retailers sell asparagus during the British season so just pop to your local high street and pick up a bundle. Alternatively it should be available in your greengrocer (but do check it’s British) or you can visit a farmshop, pick your own or mail order, click to find out more

Easy! Dependent on the size of your asparagus, cooking times can vary between 3-6 minutes. Simply test if cooked by testing if the tips are tender with the point of a knife or skewer.

asparagus is grown in sandy soil, always wash well to remove any grit before cooking. Trim any white ends or peel with a vegetable peeler.

You can keep asparagus fresh by placing it in the salad drawer of the fridge. It should always be stored in the dark.

Give it a go and see! We think it is a bit of a goer ourselves... as indeed did Shayk al Nefzawi, a notorious writer of erotic works in the 16th Century. He claimed a daily dish of asparagus, first boiled, then fried in fat with egg yolks and condiments, has ‘great erotic effects.’ Don’t ever say we don’t give you useless trivia! Chuck away the cutlery and eat it with your fingers, things could get messy, you have been warned!

To insure a healthy and long life for your asparagus, you should tend to them as explained in our section on Weeding Asparagus.

Trim stem ends slightly and cook fresh asparagus for 5 -8 minutes in boiling water for a crisp and tender result.

Although most people prefer asparagus cooked in some way, it is perfectly safe to eat asparagus raw. Just rinse it well in warm water to remove any sand and serve cold with a dip.

Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender.

Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.

Fresh Asparagus: Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time. Frozen Asparagus: Microwave frozen asparagus in a covered microwavable baking dish with 2 tablespoons of water.

In Michigan, asparagus is harvested for a six - seven week period from late April or early May through mid to late June.