Bumper asparagus season on the horizon
Asparagus season is here, with the seasonal favourite set to land in kitchens across New Zealand this month.
Ideal growing conditions means this year’s asparagus season has started earlier than usual, and a huge effort is now underway to harvest the nutritious crop in Waikato, Hawke’s Bay, Manawatu and Canterbury.
Dubbed ‘the Queen of Veggies’ by local growers, asparagus is a royally good way to up your intake of essential fibre, folate and vitamins.
“During peak season in mid-October we’ll pick over one million spears daily, with our harvest crews covering more than 1000 kilometres of fields each day,” says Andrew Keaney, managing director of Boyds Asparagus Industries Ltd, Cambridge.
“Given asparagus’s rapid growth, it’s crucial to harvest daily to prevent the spears from becoming too mature and going to seed.”
But asparagus is only in season until Christmas so consumers are being urged to get their fill while they can.
5+ A Day Partner, Dame Lisa Carrington, says asparagus is one of her favourite spring ingredients. Spears can be grilled on the barbeque, added to quiches and stir fry dishes, fried, baked or steamed and enjoyed as a side dish with any meal.
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“Asparagus only takes two or three minutes to prepare,” Carrington says.
“I like to add lightly steamed and blanched asparagus to salads. Or you can simply roast the spears with a drizzle of olive oil and a sprinkle of parmesan cheese.”
The speedy-growing vegetable is a source of several important B vitamins along with vitamin C. It’s full of prebiotic plant fibres which promote the growth of healthy bacteria in your gut.
One serving of asparagus (about eight spears) will also provide 94% of your recommended daily intake of folate which is critical for healthy cell growth and function.
Keaney hopes that younger New Zealanders will try asparagus this year as many haven’t eaten it before.
“It tends to be more popular with older generations. But it’s so quick and easy to prepare that younger people will find it very convenient,” he says.
“Nothing tastes better than freshly-picked asparagus. Look for bunches of asparagus with firm stems and then store them in the refrigerator standing up in a few centimetres of water.
“Asparagus is only in season for a short time, so make the most of it while it’s available.”
