I'm in my 4th year of asparagus harvesting of a bed I put in. I've got Jersey Supreme. I've got some very thick stalks and some stalks that are thinner-more closer to what I'd consider ideal. I like a medium thickness stalk--a more ideal char to stalk ratio (we grill or roast it at high temperature). The thick stalks aren't inedible--I just put them onto the grill or into the oven a few minutes before I put the rest on.
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