As spring swings into action, so does asparagus as it shakes off its winter dormancy and starts producing lots of tender tasty spears, ready for picking. Snip them off at the base with a sharp knife once they reach 15-20 cm tall.
Help to keep the harvest coming by watering regularly, feeding with organic fertiliser, and covering the soil with sugar cane mulch to trap in the moisture and inhibit weeds.
By late spring, stop harvesting and let the spears grow out into their lovely ferny tops. This allows the plant store up enough energy in its roots to deliver another delicious harvest next year!
