Perennial.
An established variety that is early and resistant to Asparagus rust. Ready to cut in three years and each season thereafter. Tender, large, medium dark green spears are cut in Spring. Delicious for eating, canning and freezing.
 
Start Seeds in a seed bed of fine soil. Soak seeds overnight at room temperature. Sow 1-2" apart, in rows 12" apart. Can be started in doors in the Fall for planting in the Srping. Germinates in 14-21 days. Thin to stand 4" apart when established. Dig crowns in second season and transplant to permanent bed.
 
Asparagus bed: Dig a trench 12" wide and 12-18" deep. Rows should be 4' apart. Fill with 6-7" of compost or well rotted manure. Add clean sand to very heavy clay soil. Form mounds of the compost in the trench. Each mound should be 6" around and 3" high and 18-22" apart. Drape a crown root or set seedling on each mound. Crown or seedling root should be 4" below surface of trench. Cover mounds with 2-3" of soil, keeping mounds below trench surface. Complete filling in process when first shoots appear in Spring.
Harvest after 3-4 years.