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Asparagus
These are young shoots from flowering plants. We're not sure how to explain the taste...it's bolder than beans, a little broccoli and 'mushroomy', with less umami. It soaks up flavour, so you may think differently!
It's ~93% water, and known for vitamin A,C, K, folate, fibre and minerals. White asparagus is the same plant but it is grown underground, away from sunlight.
- Freshest in OZ from early autumn to late spring for green & white varieties; October to December for purple.
- Good for blanching, boiling, baking, grilling.
- Store in fridge crisper in air tight container for 1 week, but eat ASAP!
Top Tip: Snap off the woody part by bending the asparagus at the base, leaving tender spears.
Did you know? The name comes from the Greek word for 'sprout' of 'shoot'. It's known as the food of Kings as Julius Ceasar, Emperor Augustus and Louis XIV enjoyed it. A recipe for asparagus is in one of the oldest collections of recipes (~3000 BC).
Grown in Mexico