New Zealand’s fastest-growing vegetable, which grows at an astonishing rate of up to 17 cm a day in warm weather, is now available in supermarkets.
Ideal growing conditions mean this year’s asparagus season has started earlier than usual, and a considerable 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 an excellent way to increase 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 over 1,000 kilometres of fields daily,” said 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.”
However, asparagus is only in season until Christmas, so consumers are urged to get their fill.
5+ A Day Partner Dame Lisa Carrington said asparagus was one of her favourite spring ingredients and an easy addition to the daily diet. Spears can be grilled at the barbeque, 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. 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,” said Carrington.
The speedy-growing vegetable is a source of several essential B vitamins and vitamin C. It’s also full of prebiotic plant fibres, which promote healthy gut bacteria growth.
One serving of asparagus (about eight spears) provides 94 percent of the recommended daily folate intake, critical for healthy cell growth and function.
Keaney hoped that younger New Zealanders would 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,” said Keaney.
“Nothing tastes better than freshly picked asparagus. Look for bunches with firm stems, 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.”
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