We start with the essential basics of growing asparagus in the vegetable garden – from preparing the soil to planting and nurturing the crowns through the seasons. Young plants take up to three years before they are ready for harvest, but once established, they can be cut again and again for many years.
After mastering the art of cutting the delicate green tips, we’ll take the harvest to the kitchen where the chefs will show us their talents and create lunch for all to enjoy.
Lunch will be served at the Greenhouse Restaurant and is included in the price. For hotel guests, the workshop is included in your stay.