Nothing signals spring like the appearance of Australian asparagus. Growing in the southern hemisphere, the Australian asparagus season is at the opposite end of the year to European and North American counties. Being the 8th largest producer of asparagus by weight globally, 95% of Australia’s asparagus is grown in Victoria, with the balance of the production in New South Wales, Queensland and Western Australia.
Seasonality | Why it’s a good time of year?
Primarily grown in spring, we see the freshest Australian asparagus around the market floor peaking in season and availability
Taste | Flavour and cooking options
With flavours enhanced with different cooking methods, generally asparagus delivers a clean earthy flavour. Eaten fresh, the flavour is very mild developing a much more potent taste in the cooking process. With the ability to be used in many ways, asparagus is a diverse ingredient in the kitchen. Differing in uses, asparagus can be enjoyed for breakfast, lunch or dinner. Complimented as the perfect side on a breakfast plate, tossed in a fresh salad for lunch or combined in a delicious stir-fry for dinner we see this product a crowd favourite in the market
Region | Where is it Coming from?
- Robinvale, Victoria
- Koo Wee Rup, Victoria
Packed with vitamins and nutrients, research has emerged that asparagus contains bio-active compounds like antioxidants that help protect the body against future disease. It is known that one serve of asparagus (3-4 spears) provides ¼ of our daily needs of Vitamin C. Vitamin C is important for repairing and regenerating tissues, absorbing iron and protecting against a variety of cancers. It is a known fact that asparagus is a definite superfood in the market for October