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Maintain the mulch. Layer a half-inch of compost on the soil in spring and again in fall. Remember to keep the bed weed-free, but do not cultivate the soil because it might disturb the roots. A layer of shredded leaves or straw will help conserve moisture and keep weeds down.
Leave the ferns in fall. Once the stalks stop coming up, the tall, lacy ferns appear. They might look familiar; asparagus fern is a common houseplant, and a cousin of the vegetable. Don't cut the ferns down; they're collecting energy for next year's stalk growth. Let the foliage yellow and die back in the fall to protect the bed during the winter.
Remove them in spring. Diseases and the eggs of destructive insects can overwinter in the foliage, so remove it in the spring before new growth appears.
Harvesting
Take two. The year after you plant, you can harvest a few stalks. Stop after two weeks. Gradually harvest more in succeeding years—by the fifth year you should be able to enjoy 8 to 10 weeks of continued asparagus bliss.
Cut on the line. Choose spears that are 6 to 8 inches tall and a half inch thick or more, with tightly closed tips. Cut close to the soil line, never below it.
Keep them a week. Store asparagus spears in the refrigerator. They stay fresh for about a week if placed standing up, with the cut ends in an inch or two of water.
