In warm climates, the fastest-growing vegetable is now available in abundance, growing at an astonishing rate of up to 17 cm per day.
Ideal growing conditions have meant this year’s asparagus season has started earlier than usual, with major efforts currently underway to harvest the crop in Waikato, Hawke’s Bay, Manawatu and Canterbury.
“During peak season in mid-October, harvesters cover more than 1,000 kilometers of fields each day, harvesting more than a million spears each day,” says Managing Director of Boyes Asparagus Industries in Cambridge. says Andrew Keeney.
“Asparagus grows quickly, so it’s important to harvest daily to prevent the ears from becoming too mature and setting seeds.”
favorite spring ingredients
Asparagus is only in season until Christmas, so consumers are urged to eat plenty of it now.
Dame Lisa Carrington, partner of 5+ A Day, says asparagus is one of her favorite spring foods and is easy to add to your daily meals and menus. Spears can be grilled, added to quiches and stir-fries, fried, baked, steamed, and enjoyed as an accompaniment to any meal.
“Preparing asparagus only takes a few minutes,” says Dame Lisa. “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.”
This fast-growing vegetable contains many important sources of B vitamins, along with vitamin C. It is rich in prebiotic plant fibers that promote the growth of healthy bacteria in your gut.
One serving of asparagus (approximately 8 pieces) provides 94% of the daily recommended intake of folic acid, which is essential for healthy cell growth and function.
Andrew Keeney hopes young New Zealanders who have never eaten asparagus will give it a try this year.
“It tends to be more popular with older generations, but younger people will also find it very convenient because it’s so quick and easy to prepare,” he says.
“Nothing tastes better than freshly picked asparagus. Find a bunch of asparagus with strong stems, stand them up in a few centimeters of water, and store them in the refrigerator. Asparagus has a short season, so Be sure to eat it when it’s in season!”
