After several months of waiting, the new season Australian asparagus from Mildura has finally arrived and they truly are of premium quality compared to the imported ones we had previously.
Spring means asparagus is in season and it’s also the perfect time to take advantage of the dietary fibre, beta carotene, vitamin E and folate packed in this Aussie favourite. It also contains no fat or cholesterol. Although green asparagus is the main variety grown in Australia, you can also watch out for white and purple asparagus and enjoy their unique properties.
Asparagus is easy to cook but it is difficult to grow because of its vulnerability to frost, hail, heat and wind, which bends the spears. The growing, harvesting and packing of asparagus are extremely labour intensive processes and once harvested, asparagus is a highly perishable product. No wonder it was called the “Food of the Kings” back in the day.
In present time, you don’t have to be a king to enjoy this delicacy and I have some tips below on how to select and store them.
HOW TO PICK
Look for bright spears with compact tips. Avoid any that look limp or discoloured. When you snap freshly harvested asparagus, it should be crisp, moist and juicy.
HOW TO STORE
If not eating straight away, wrap it in a damp tea towel, pop in a plastic bag and store in the crisper compartment of your fridge. To keep asparagus fresh for longer, trim the ends and stand in a glass with 1-2cm of water. Loosely cover with a plastic bag and store in fridge.
