The absolute BEST mulch to use is cocoa shell mulch. Approximately 2 - 3 inches will keep most weeds down, and there's no ill effect upon the soil. Lasts for a couple of years before it needs refreshing. The serious down side is that this stuff can be VERY poisonous to dogs, who are attracted by it's chocolatey fragrance. So I wouldn't use it unless you have a jump proof fence around your garden. Cocoa shell is somewhat available in the MD/PA areas, as a by product of Hershey's chocolate making process in PA. Not sure about other areas.

Asparagus competes poorly with ground covers (like weeds), but Na levels become toxic very quickly, and chloride is no better for plants at such high doses. Regardless of the fact that asparagus is relatively tolerant to NaCl, applying enough salt to kill genetically vigorous weeds is not something that university/ extension service sites recommend. Salt also causes a crust to form at the soil surface which interferes with water penetration and soil gas exchange. Anything positive salt applications might offer would be in the area of weed control, and certainly not in the area of nutritive betterment; so, it would seem that eliminating the salt applications and finding a less limiting method of keeping weeds in check would be in the best interest of plant vitality and yields. It looks like salt applications is choosing one of two evils. Whether or not it's even the lesser ..... Al

Brumby I would like to hear what happens about that Sounds like a fine thing you have, good established asparagus beds I have tried to establish one several times with no success But at my home now, in Barrie, Ontario have a bed that is now in it s third year. I did harvest a little this year but I have read and can see it that it is after the third year, as in next spring that I will have lots of asparagus The salt idea is good Some of the old ways are the best I can weed my bed fine just now but I have read that as the plants mature weeding can be a problem I am feeling very proud of my asparagus bed

Thanks everyone. After I posted the question I finally found a recipe the same as the one's above, but I'm going to go ahead and put it in the basket since it's a strong mesh like basket and the veggies will still get the open grill taste to it. Instead of salt and pepper, I'm going to use Paula Deen's House Seasoning which is delicious! It's just a combo of salt, pepper and garlic. I use it on everything now when it calls for salt and pepper. Garlic always adds that special touch.