Asparagus

Frost-tolerant, long-lived perennial.

Garden-fresh asparagus, tender and flavorful enough to be snacked on raw (I know, hard to believe if you're used to supermarket asparagus from Peru), is one of our favorite spring treats.

The only downside is you'll need to wait at least a year to enjoy this taste. Transplant this spring - burying the cells ~3" deep in clay soil, or ~6" deep in sandy soil. Let them grow all year, and cut back the fronds once they turn golden in the fall. In following years, harvest any spear that's larger diameter than a pencil - let the rest grow throughout the summer, to feed the plant for future years.