Our fastest-growing vegetable, which grows at an astonishing rate of up to 17cm a day in warm weather, is now available in abundance.
Ideal growing conditions means this year’s asparagus season has started earlier than usual, and a huge effort is now underway to harvest crops in Waikato, Hawke’s Bay, Manawatu and Canterbury.
“During peak season in mid-October we’ll pick over one million spears daily, with our harvest crews covering more than 1,000 kilometres of fields each day,” says Andrew Keaney, Managing Director of Boyds Asparagus Industries Ltd in Cambridge.
“Given asparagus’s rapid growth, it’s crucial to harvest daily to prevent the spears from becoming too mature and going to seed.”
Favourite Spring Ingredient
Asparagus is only in season until Christmas so consumers are being urged to get their fill while they can.
Dame Lisa Carrington, a 5+ A Day Partner, says asparagus is one of her favourite spring ingredients and are an easy addition to daily diets and menus. Spears can be grilled , added to quiches and stir-fry dishes, fried, baked or steamed and enjoyed as a side dish with any meal.
“Asparagus only takes two or three minutes to prepare,” Dame Lisa 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 a number of 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 the recommended daily intake of folate which is critical for healthy cell growth and function.
Andrew 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!”
