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Book of Asparagus
Charles Ilot's 1901 work provides information on the cultivation of asparagus and related vegetables, as well as chapters on the history, decorative uses, and cookery of these vegetables.
Asparagus Spears
Asparagus is a cool-season vegetable that belongs to the family Liliaceae. Botanical name of asparagus is Asparagus officinalis. It is an herbaceous perennial plant. Tender shoots (spears) of asparagus plants are used as a leafy vegetable. Asparagus is believed to be originated in Europe, Africa and Asia. Young shoots of Asparagus are very rich in minerals like iron, phosphorus, potassium, copper, manganese, selenium, calcium, magnesium and zinc. It is also rich in vitamins and major vitamin present in asparagus are vitamin B6, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, and folic acid. Asparagus shoots are low in calories, low in sodium, rich in protein and a rich source of dietary fiber. Asparagus shoots are also rich in an amino acid called asparagine. Dried asparagus roots are used as a medicine because of its diuretic properties. Productive life of a well-managed commercial asparagus plantation is about 10 to 15 years.
The Asparagus Festival Cookbook
This cookbook—inspired by the Asparagus Festival in Stockton, California—packs new prize-winning recipes plus past festival favorites into this scrumptiously inventive pocket-sized collection. Casual fans are destined to become ardent aficionados of this vitamin-rich, mineral-packed, high-fiber, low-sodium, distinctly flavorful, and amazingly versatile vegetable.
Asparagus Feast
That Island
an Asparagus: Its Culture for Home Use and for Market - A Practical Treatise on the Planting, Cultivation, Harvesting, Marketing
Originally published in 1901, this book contains a guide to the planting, cultivation, harvesting, marketing, and preserving of asparagus, with notes on its history and botany. Contents: Historical Sketch; Botany; Cultural Varieties; Seed Growing; The Raising Of Plants; Selection Of Plants; The Soil and Its Preparation; Planting; Cultivation; Fertilizers and Fertilizing; Harvesting and Marketing; Forcing; Preserving Asparagus; Injurious Insects; Fungus Diseases; Asparagus Culture in Different Locations; Index
Asparagus Culture
None
Asparagus Production
This volume deals with the production of asparagus, offering the reader historical details before exploring every aspect from planting to cropping and beyond. Comprehensive and profusely-illustrated, “Asparagus Production” contains a wealth of information for farmers or home-growers alike. Contents include: “Origin And Development”, “Asparagus As A Crop Plant”, “Climate, Soil And Soil”, “Preparation”, “Growing And Handling Of”, “Asparagus Crowns”, “Planting Asparagus Crowns”, “Manures And Fertilizers”, “Caring For The Established”, “Plantation”, “Diseases And Insects”, “Varieties And Improvement”, etc. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on agriculture and agronomy.
Grow the Best Asparagus
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Many Different Ways to Cook Asparagus Successfully
Asparagus is such an interesting vegetable. It looks pretty, but it can be tricky to cook if you don't pay attention. A lot of people have a tendency to overcook this green veggie, and when it gets mushy, it is definitely not as delicious. So, be careful with the cooking time, no matter what cooking method you adopt. My favorite way to cook asparagus, honestly, is to place them on a greased baking sheet, drizzle a little olive oil on top, and season with salt and pepper, before placing them in the oven. They stay crunchy that way and when I serve them, I usually squeeze some lemon juice on top. It never fails. This recipe book will, however, present you with many awesome ideas on how to use this precious vegetable in many different ways and different dishes.
