Q: I have a beautiful Schubert tree with the most fragrant flowers in the month of May, and then the leaves gradually turn a ...

There’s nothing quite like freshly picked asparagus from your own garden. It might sound exaggerated, but I promise you that ...

Make sure any plant debris is removed from the bed at the end of the season, so the adult beetles have less shelter for overwintering. They may hide in leaf litter or hollow cut asparagus stems.

Make sure any plant debris is removed from the bed at the end of the season, so the adult beetles have less shelter for overwintering. They may hide in leaf litter or hollow cut asparagus stems.

Asparagus is renowned for its delicate flavor, but its cultivation and harvesting process is far more intricate than many realize. The journey starts with the creation of asparagus beds, which are ...

If there's one thing asparagus dislikes, it's weed competition. Plan on keeping the beds weed-free— this is especially important during the early years, when the crowns are establishing.

2: Prepare the salad: Using a peeler or mandoline, shave asparagus into ribbons. 3: Toss in a bowl with the herbs, raisins, vinaigrette and season with salt and pepper to taste.

Drain and set aside. In a large skillet, heat the olive oil or butter over medium heat. Add the garlic, and cook for about 30 seconds, just until fragrant. Add the asparagus and peas to the skillet.

Add the asparagus, cover the pan, and cook for 3 to 4 minutes, or until the asparagus pieces are bright green and tender. Use a slotted spoon to remove them from the pan.

Add asparagus, peas, scallions and red-pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more.