10 Legs Purple Asparagus from Albenga - The Gardener

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Asparagus legs ready to plant, Violetto d'Albenga variety.
Characterized by large, deep purple shoots that gradually fade toward the base, it is particularly soft and buttery (without the typical fibrousness of other asparagus), its sweet tendency is good with a range of very varied and pleasant vegetal scents. Excellent when just boiled and seasoned with a pinch of pepper and extra virgin olive oil; suitable for elaborate preparations, it also goes well with delicate foods (such as fish). If boiled, steamed or baked, it also goes well with white meats and medium-aged cow's milk cheeses. Also excellent raw cut into thin slices for tasty mixed salads.

The package contains 10 paws.

How to grow Albenga Violet Asparagus:

Prepare a furrow in the shape of an inverted trapezium, 15-20 cm deep, 30 cm wide at the base and 40 cm at the top, well drained and well fertilized with organic matter. The optimal time for transplanting is from November to April. The legs must be arranged in a single row on the bottom of the furrow and spaced 30 cm apart (3 legs per linear meter), taking care to spread the roots well horizontally and cover them immediately with 5 cm of soil. The distance between the rows varies from 100 to 120 cm. At the end of the 1st year of planting, cover with another 5 cm; a harvest of 2-3 asparagus per plant is recommended (this helps the asparagus bed to strengthen). Once the harvest is over (late spring-early summer), allow the foliage to develop and fertilize during the summer, with nitrogen and potassium fertilizers. In autumn, when the foliage is yellow, cut it to the same level as the ground and fertilize with mature manure or similar. During cultivation, keep the asparagus bed clean of weeds. The cleaning hoeing must be very superficial. Irrigate during dry periods.