An increasing number of home gardeners in zones 3 to 8 are cultivating asparagus, a hardy perennial vegetable recognized for its long-term productivity. Although the plant typically requires three years before the first harvest, it can produce edible shoots annually for up to 20 years. Experts recommend starting with asparagus crowns—dormant root systems available at garden centers—rather than seeds, as crowns reduce the time to harvest by one year.

Asparagus grows best in full sunlight and well-drained, fertile soil. Compost or aged manure should be mixed into the soil before planting. In early spring, gardeners should dig trenches 12 to 18 inches wide and 6 to 12 inches deep, spaced 3 feet apart. Crowns are placed 12 to 18 inches apart and lightly covered with soil. As shoots emerge, soil is gradually added until the trench is filled. Regular irrigation is necessary during dry periods, but excessive watering must be avoided. Harvesting should begin in the third year when spears reach 6 to 10 inches tall. A sharp knife is used to cut just below the surface. After six weeks, harvesting stops to let plants recover. Onions and garlic should not be planted nearby.