Asparagus originated in the Eastern Mediterranean and was a favourite of the Greeks and Romans who used it as a medicine. In parts of Europe, Turkey, Africa, Middle East and Asia some varieties of asparagus grow wild.

In some countries people prefer to eat white asparagus (it stays white because it is grown out of the sun), but in New Zealand we like it green and there is little, if any, white grown. Purple asparagus is becoming increasingly available in New Zealand.

What to look for

Choose straight firm green stems. Insist on fresh, clean product with trimmed ends and a minimum of white butt. Fresh asparagus is ‘squeaky’ - when the spears are gently rubbed they squeak! Old asparagus is rubbery and doesn’t squeak.

How to keep

Store at 2 - 4ºC with approximately 95% relative humidity. Asparagus has a high water content and will lose water if stored in a dry environment. Store with butt ends on wet foam pads. The butt end must be kept wet to avoid dehydration. Asparagus is ethylene sensitive which means it should be stored separately from ethylene producing produce.

CONSUMER STORAGE: Keep asparagus refrigerated with butt ends either wrapped in wet paper towels, or stood up in a jar of 1 - 2 cm of water - just like flowers in a vase. Another method, but not quite as effective, is to simply refrigerate in plastic bags.

Nutritional value

Asparagus is an excellent source of antioxidants, particularly the phenolic group; it also supplies some carotenoids and vitamin C. One of the best natural sources of folate, asparagus is also a source of fibre and small amounts of many other vitamins and minerals.

How to prepare

Snap off tough ends. These ends could be used to flavour soups or stocks. Cooked asparagus should be tender but still slightly crisp. For maximum flavour, don’t overcook it. Asparagus in salads is generally blanched, however if the asparagus is thin and fresh it may be used raw. Purple asparagus is often eaten raw as it is sweeter and more tender than green. To retain the purple colour when cooked you need to add a little lemon juice or vinegar and cook for a very short time using a method such as stir-frying.

When you can get it

The first of the season is usually available in August, with main supplies starting in September. Supply dwindles again in December, with some still available in January.


Vegetable information kindly provided by www.vegetables.co.nz