Horti Tops® Asparagus Albenga F1

Asparagus Albenga F1 (Asparagus officinalis)

The Investment Vegetable

Asparagus requires patience – you plant crowns and wait 2-3 years before the first real harvest. But that investment pays dividends for decades. A well-maintained asparagus bed produces for 20 years or more, delivering one of spring’s greatest delicacies.

Cooking Perfect Asparagus

Snap off woody ends: Hold each spear near the base and bend – it naturally breaks where the tender part meets the woody part.

Roasted: Toss with olive oil, roast at 200°C for 10-15 minutes until tender with charred tips. Finish with lemon and Parmesan.

Grilled: Thick spears grill beautifully. Brush with oil and cook until charred and tender-crisp.

Blanched: Cook in boiling salted water for 2-3 minutes, shock in ice water. Serve with hollandaise or vinaigrette.

Interesting Fact

The distinctive smell in urine after eating asparagus is caused by sulfur compounds. Interestingly, not everyone produces this smell, and not everyone can detect it – both traits are genetic. Ancient Romans and Greeks prized asparagus, and it was so valued in France that special asparagus forks were created for elegant dining.

Establishing a Bed

Prepare the bed deeply with rich compost – asparagus roots grow deep. Plant crowns 30cm apart in trenches. Let the ferny foliage grow all summer to build strong roots. Do not harvest at all the first year, harvest lightly the second year, then enjoy full harvests from year three onward.

Growing Asparagus Albenga F1