Enthusiasts in Stolbtsy District tried to grow this unusual variety. Minsk residents Tamara and Andrey Putyrsky used to grow potatoes, currants and raspberries and then switched to asparagus. This is the first harvest of the season that gives the crop.
Many plants lack sunlight and heat this May. But the asparagus crop has ripened. All work on the field is carried out only by hand and without chemistry: these are the principles of organic farming.
This culture, rich in vitamins and minerals, can be used in various dishes. Chefs in metropolitan restaurants offer different options.
Artem Raketskiy, restaurant chef, keep asparagus salted for two days and then serve it with smoked sour cream. Artem also bake rustic asparagus with a rustic brisket.
The plant was a delicacy in ancient Rome, a royal dish in France in the era of Louis XIV.
Alexander Chikilevsky, restaurant chef: “Our peasants made pies, soups with asparagus. It is a stereotype that asparagus is only Spain, French plant. It grew in Belarus as well. The only nuance is that it can be collected only after 3 years."
Farmers plan to increase asparagus planting from 6 to 12 hectares this year. As a result, the price of popular products will decrease. And another issue to discuss will be the collection of garlic and blackcurrant - in mid-July.
Farmers harvest first shoots of asparagus this season
18 мая 2020












