- Botanical name: Asparagus officinalis ‘Purple Passion’
- Cold hardiness zones: 3-8
- Soil PH: 6.5-7.5 (slightly acidic to neutral)
- Watering needs: Moderate, more frequent watering in the first two years after planting to establish roots.
- Food forest layer: Herbaceous
- Which parts of the plant are eaten as food: Spears (young shoots)
- Blooming Season: Spring to early summer for flowers; however, blooms are typically removed to encourage spear production.
- Harvest season/regularity: Early spring, 2-3 years after planting for full harvests; can produce for 15-20 years.
- Harvesting age: 2-3 years after planting.
- Age of maturity (full size and peak fruiting): 2-3 years for initial harvest, continues to produce for 15-20 years.
- Average mature yield: Depends on the care and number of plants; a well-maintained patch can produce 0.5-1 lb of spears per plant per season.
- Pollination for seed: Any one asparagus plant is either male or female (purple passion variety is a female variety), so to get seed from purple passion asparagus, you’ll need a male variety of asparagus somewhere nearby (such as Jersey Giant, and pretty much all of the Jersey varieties). The fruits that carry the seeds only grow on female asparagus plants. Just be aware that asparagus fruits (delightful little berries though they appear) are toxic, and shouldn’t be eaten.
- Size at maturity: Can grow 5-6 feet tall when allowed to fern out after harvest season.
- Sun needs: Full sun
- Preferred habitat: Well-drained, fertile soil.
- Growth rate (vigor): Medium to high once established.
- Natural reproductive rate (and methods): Primarily propagated through crown division, but can also produce seeds.
- Propagation method: Division of crowns or from seed, though crowns are preferred for faster production.
- Average life span: 15-20 years in optimal conditions.
- Good companion plants: Tomato (not only do their seasons differ sufficient to not interfere with one another, but tomatoes actually repel asparagus beetles), parsley, basil, and potatoes. AVOID planting asparagus with members of the Amaryllidaceae family (onions, leeks, garlic, and shallots), as they are said to stunt the growth of asparagus. Potatoes can do the same to asparagus.
- Plant family: Asparagaceae
- Taproot: Yes, has a deep root system.
- Predators: Asparagus beetle, slugs.
- Other common problems/solutions: Rust and fusarium wilt can be issues; rotate crops and ensure good air circulation to manage.
Notes:
- Purple Passion asparagus is noted for its sweeter and more tender spears compared to the green varieties.
- Its purple color fades to green when cooked.
- High in antioxidants and vitamins.
- Incidentally, though the stalks are purple, the fern-like leaves that grow out of the stalks are green like other asparagus plants. Sorry. 😊
Cautions:
- Asparagus fruit is toxic, so don’t eat it. Only the immature stalk (the new growth that actually looks like storebought asparagus) should be eaten.
- Avoid harvesting too heavily in the first 2-3 years to allow the plants to establish. In the meantime, enjoy the lovely fern-like fairy garden plants that asparagus grow to be!
Propagating Purple Passion Asparagus
The primary methods of propagating asparagus are to plant from seed (which may or may not have purple asparagus, since seeds don’t necessarily grow true to the parents) and from root/crown division.
By Seed
Though not necessarilty required, asparagus seeds typically benefit from a period of cold stratification before planting. Cold stratification is a process that mimics the natural conditions seeds would experience in winter, where they are subjected to cold temperatures for a period of time.
Cold stratification helps to break seed dormancy and improve germination rates for many plant species, including asparagus. Without this period of cold exposure, the seeds may have lower germination rates or may take longer to sprout.
Here’s how you can cold stratify asparagus seeds:
- Seed collection: Harvest mature asparagus seeds from the plants in late summer or early fall. Allow the berries to ripen and turn red, then collect the seeds from the berries.
- Cleaning the seeds: Remove the seeds from the berries and rinse them clean of any pulp or debris.
- Moistening the seeds: Place the cleaned seeds in a damp paper towel or cloth to moisten them. Make sure they are evenly moist but not soaking wet.
- Preparation for stratification: Place the moistened seeds in a plastic bag or airtight container. Label the container with the date and seed variety.
- Cold treatment: Put the container of seeds in the refrigerator or another cool, dark location where temperatures are consistently between 32°F to 40°F (0°C to 4°C). Leave the seeds in cold storage for about 8 to 12 weeks.
- Checking for germination: After the cold stratification period is complete, check the seeds for signs of germination. Some seeds may start to sprout during cold treatment.
- Planting: Once the cold stratification period is over and the danger of frost has passed in your area, you can plant the pre-treated seeds in your garden or in containers indoors. Plant them at a depth of about 1/4 to 1/2 inch in well-drained soil.
By cold stratifying your asparagus seeds, you can improve their germination rates and increase the likelihood of successful seedling establishment when you plant them in your garden.
By Crown/Root Division
- Selecting the right crowns: Asparagus is typically propagated by dividing the crowns. Crowns are the root system of mature asparagus plants. When selecting crowns for propagation, choose healthy, disease-free crowns from established plants.
- Timing: The best time to propagate asparagus by division is in early spring, just before new growth begins. This allows the new plants to establish themselves before the growing season.
- Preparing the soil: Asparagus prefers well-drained soil with a pH of around 6.5 to 7.5. Before planting, prepare the soil by adding organic matter such as compost or well-rotted manure to improve fertility and drainage.
- Digging up the crowns: Carefully dig up the mature asparagus crowns, making sure not to damage the roots. Use a shovel or garden fork to loosen the soil around the plants, then gently lift them out of the ground.
- Dividing the crowns: Once you have the crowns out of the ground, carefully separate them into smaller sections. Each section should have at least one bud or “eye” and a portion of the root system attached. Use a clean, sharp knife to divide the crowns, making sure to make clean cuts to minimize damage.
- Planting the divisions: Plant the divided crowns immediately after dividing them. Dig a trench about 6-8 inches deep and wide enough to accommodate the roots of the divisions. Space the divisions about 12-18 inches apart in the trench, with the buds facing upward.
- Covering and watering: Cover the crowns with soil, making sure they are planted at the same depth they were growing previously. Water the newly planted divisions thoroughly to help settle the soil and provide moisture for root development.
- Mulching and care: Mulch the newly planted divisions with a layer of straw or compost to help retain moisture and suppress weeds. Asparagus plants require regular watering, especially during dry periods. Keep the soil consistently moist but not waterlogged.
- Fertilizing: Asparagus is a heavy feeder and benefits from regular fertilization. Apply a balanced fertilizer or compost tea in early spring and again after the harvest season to replenish nutrients in the soil.
- Harvesting: It’s important to resist the temptation to harvest asparagus from newly planted divisions for the first couple of years. Allow the plants to establish themselves and develop a strong root system before harvesting. Once the plants are well-established, you can begin harvesting asparagus spears in the spring.
Recipes
Prosciutto Tart
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 bunch of asparagus, trimmed
- 4-6 slices of prosciutto
- 1 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry onto the prepared baking sheet. Score a border about 1 inch from the edge of the pastry sheet with a knife, being careful not to cut all the way through. This will create a border for the tart.
- In a small bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, olive oil, salt, and pepper.
- Spread the cheese mixture evenly within the border of the puff pastry.
- Lay the slices of prosciutto over the cheese mixture, slightly overlapping if needed.
- Arrange the trimmed asparagus spears over the prosciutto, alternating directions to create a visually appealing pattern.
- Drizzle the asparagus with a little olive oil and sprinkle with salt and pepper.
- Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
- Once baked, remove from the oven and let cool for a few minutes. Sprinkle with fresh thyme leaves before serving.
- Slice and serve the tart warm or at room temperature.
Asparagus and Lemon Risotto
Ingredients:
- 1 bunch of asparagus, trimmed and cut into bite-sized pieces
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- In a saucepan, heat the broth over low heat and keep it warm.
- In a separate large skillet or pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Arborio rice to the skillet and toast it for a couple of minutes, stirring constantly, until it becomes translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Meanwhile, in a separate skillet, heat the remaining tablespoon of butter over medium-high heat. Add the asparagus pieces and sauté for 4-5 minutes until they are bright green and tender-crisp. Season with salt and pepper to taste.
- Once the risotto is cooked, stir in the cooked asparagus, lemon zest, lemon juice, and grated Parmesan cheese. Taste and adjust seasoning if necessary.
- Remove the risotto from heat and let it sit for a minute or two to allow the flavors to meld together.
- Serve the risotto hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Grilled Asparagus with Balsamic Glaze
Ingredients:
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze (store-bought or homemade)
Instructions:
- Preheat your grill to medium-high heat.
- In a large bowl, toss the trimmed asparagus spears with olive oil, salt, and pepper until evenly coated.
- Place the asparagus spears directly onto the grill grates in a single layer.
- Grill the asparagus for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
- Remove the grilled asparagus from the grill and arrange them on a serving platter.
- Drizzle the grilled asparagus with balsamic glaze just before serving. You can either use store-bought balsamic glaze or make your own by simmering balsamic vinegar over low heat until it thickens into a syrupy consistency.
- Serve the grilled asparagus immediately as a side dish or appetizer.
Asparagus and Mushroom Quiche
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, diced
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the filling:
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyere or Swiss cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the crust:
- In a food processor, combine the flour, cold diced butter, and salt. Pulse until the mixture resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, pulsing until the dough comes together.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough:
- On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch tart or quiche pan. Press the dough into the bottom and sides of the pan. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake the crust:
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights and bake for an additional 5 minutes to ensure the bottom is cooked through. Remove from the oven and let cool slightly.
- Prepare the filling:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they are golden brown and any liquid released has evaporated. Season with salt and pepper to taste. Remove from heat and set aside.
- In a pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
- Assemble the quiche:
- In a bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
- Spread the cooked mushrooms and onions evenly over the bottom of the pre-baked quiche crust. Arrange the blanched asparagus pieces on top.
- Sprinkle the shredded cheese over the vegetables.
- Pour the egg and cream mixture over the filling, ensuring it’s evenly distributed.
- Bake the quiche:
- Place the assembled quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing.
- Garnish with chopped fresh parsley before serving.
