We cannot be certain if the Sandburg family grew and ate asparagus. Since August Sandburg was a dedicated gardener in order to provide food for his family and to save on grocery bills, he more than likely had a bed of asparagus growing at the side or toward the back of his garden. Mrs. Sandburg probably prepared the vegetable in a simple way and served it to her husband and children.

The asparagus plant is native to the countries around the Mediterranean Sea. It was brought to the United States in about 1850. In rural areas, it became the custom to have a patch growing next to a fence, but not in the garden. The mature plant grows into a feathery green hedge which takes more room than other vegetables grown in home gardens. On the other hand, it required little care after the bed was established. That would have appealed to August Sandburg. He could spend more time on raising other vegetables.

Asparagus crowns are planted about six to twelve inches deep and need three years to produce a crop. August Sandburg would have had the patience to wait. The plants can continue to produce for twenty to thirty years. Planted in a sunny and sandy spot, asparagus will provide the first vegetable of spring for the family table.

The vegetable is very low in calories, but provides dietary fiber, several anti-oxidants and many vitamins and minerals. It can be eaten raw, steamed, stir-fried, sauteed, roasted or grilled. Asparagus can be combined with eggs, cheese, ham, chicken, lamb and seafood. It can be pickled. It can be eaten hot or cold in soups or salads.

The thickness of the stem of asparagus indicates the age of the plant. The stem should be about the diameter of a pencil for the best eating. If the base of the stem is somewhat tough, it can be peeled with a vegetable peeler. There are special tall pots available for cooking asparagus. The base of the stems are placed in the cooking water, and the heads are steamed while cooking. The cooking time is only a few minutes.

In ancient times, the Greeks, Romans and Egyptians ate asparagus for its medicinal properties. It has diuretic qualities that were thought to be good for some heart conditions and irritable bowel disease.

White asparagus is very popular in European and Scandinavian countries. The plants are covered with earth while growing so there is no photosynthesis. This keeps the spears white and tender. In the spring restaurants make a specialty of serving white asparagus.

Today China grows most of the world's supply of asparagus. In this country, California, Michigan and Washington are the states producing most of the asparagus crop.

A handbook of cooking for Swedish-American immigrants published in 1899, gave this recipe for serving Sparris:

Put the green part into boiling water, lightly salted. Boil 5 minutes and pour off water. Add more boiling water and boil ten to fifteen minutes. Add a lump of butter, salt and pepper and stir in a thickening made of one teaspoon flour mixed with a little cold water. Simmer until thickened. Pour over slices of buttered toast and serve.

This simple dish presents asparagus at its best as the first vegetable of spring.