Wait until spears are 6 to 8 inches tall and about pencil-thick or thicker
Use a sharp knife or asparagus harvest tool
Cut the spear just below the soil surface
Or snap the spear off by bending it until it breaks naturally
Harvest every 1 to 2 days during the picking season
Stop harvesting when spears become thin
Leave the remaining spears to grow into fern-like foliage
Do not harvest during the first 2 years after planting
Keep harvested spears cool and refrigerate promptly