Asparagus without seedlings and its cultivation

A few years ago I was working in Germany just in the asparagus season. It was prepared everywhere: in all cafes and restaurants, in houses: you walk down the street, and the air is steeped in the smell of cooking asparagus. It is easy to cook, and it is even easier to grow.

Many people write about the seedling method of cultivation (and by this link you can read about growing asparagus from seeds), and I want to tell you about the bezkassadnom, prompted by nature itself. As many authors write correctly, you only need to closely watch it, and it will teach and teach you everything in the difficult moment.

So, we also had 3-4 asparagus bushes growing in our old parent garden - my mother kept them for bouquets. In the autumn, small red berry balls filled with seeds ripened on the branches. Mom did not cut these branches until spring, leaving them to feed the birds.

But in the spring it was quite difficult to cut thick dry stems at the base, and one autumn, when I filled the beds with plant remnants, I also put cut branches with red berries there.

In the new season, this bed was covered with a smooth green fluffy carpet-all the seeds sprouted. And we did not touch them.

Then, in subsequent years, new seeds were harvested and simply buried in the ground at empty places on the site. And soon we already had asparagus plantations.

Difficulties for care this plant does not represent: you need regular watering and necessarily weeding. The truth is, is there nothing new in this new and complex for any gardener? Honestly, I did not do any topping of asparagus. True, a couple of times over the past five years, poured humus. But this is real nonsense.

With wintering, asparagus is also not experiencing problems.

A friend grows it in the Volgograd region, it's closer to the warm edges, and we live in Siberia, our winters are more severe, but still I do without any shelter. So I also advise you: pay attention to the asparagus.

Walk through your holiday village. Certainly you will see typical panicles in the beds of neighbors.

Ask in the fall a branch with red balls, bury it, and then give it to nature.

That the edible shoots of asparagus were more original, it is necessary to make a high loose layer, therefore every year I pour everything that is near at hand: peat, humus, leafy earth, sand, sawdust. In the spring, as soon as the head looks out of the ground, I shovel the ground and cut off the shoot with my knife, my, sometimes I take off the hard skin.

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See also: How to grow asparagus - planting and care

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Here are a few recipes for asparagus dishes.

The easiest and most delicious is to blanch it in boiling salted water. It is often written that asparagus must be cooked vertically and bundled.

From my own experience I note: you can completely do without these tricks, the main thing is not to digest.

Already after 5 minutes it becomes soft and gentle. And one more important point to keep in mind: asparagus should be eaten as fresh as possible. As a last resort, it can be stored in the refrigerator for three or four days, not longer.

Asparagus with sauce

Can be made with Dutch or creamy.

Голландский: melt 100 g of butter, pepper, salt to taste, add 1 art. l. lemon juice and 2 egg yolk. Vigorously mix and in 2 min. remove from the fire, ready.

Cream sauce: fry in a dry pan 1 tbsp. l flour, add 1 cup of 20% cream and 1 tbsp. l butter, salt, pepper, stir constantly, after a couple of minutes remove from heat - that's it.

Omelette with asparagus

We heat the oil in a frying pan, put the boiled asparagus, pour the egg-and-milk mixture, salt, pepper, fry the omelette as usual.

Cream soup

Cook the asparagus, drain the broth and chop the asparagus with a mixer or in a blender. 20% cream is heated and poured into crushed asparagus, salt, pepper, you can add grated cheese.

Asparagus for garnish

Just boil the potatoes, next to the plate put the asparagus and pour any sauce or just butter.

Finally, I will only add that in the garden of the diligent master there is always a radish, green onions, sorrel and young nettles for green cabbage soup. Add to them asparagus, and you will have a real abundance. And health.

On the note on the beneficial properties of asparagus:

Asparagus is a powerful diuretic. In addition, it contains vitamins A, C, group B and a lot of minerals necessary for the human body, effectively removes toxins and almost does not contain calories.

Author E. Chizhov

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