Asparagus is a perennial plant that is native to the eastern Mediterranean and Asia Minor areas. The name comes from the Greek language meaning “sprout” or “shoot” is a member of the lily family as are onions, garlic, leeks, turnips and gladioli.
The cultivation began more than 2,000 years ago in the eastern Mediterranean region for its unique flavour texture and medicinal qualities. Gaining popularity in France and England around the 15th / 16th Century.
These are three Types of Asparagus
Derives its colour from the process of photosynthesis as the spear emerges from the soil into direct sunlight. Be sure the buy the long thick green spears with closed heads they are the best of quality.
Considered more of a delicacy particularly by Europeans and is double the price of the green however they are exactly the same variety only difference being the white is not exposed to sunlight.
Different to the green and white the purple colour is due to the high levels of anthocyanins in the spears it also lower in fibre content than both green and white making it more tender and is sweeter than the other two as well.
Where is Australia Asparagus Grown?
An astonishing 95% is grown in Victoria and unbelievably 80% is exported to the likes of Japan, Hong Kong, Taiwan and Singapore to name a few.
When is the Asparagus Season in Australia?
The season starts from September to March making it a perfect spring and summer vegetable.
How to prepare
Preparation is quick and easy. Rinse in cold water cut the thicker end off as this is tough and woody. We like to peel two inches off the bottom, as this can also sometimes be tough.
Cooking Asparagus And Recipes
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