We began in the production area of the farm where many busy hands were sorting, shuffling and springing spears in every direction. It was amazing to watch and a great reminder of exactly how much work and effort goes into getting our fresh produce from the farm to our tables. From this farm some asparagus is exported to countries like Japan and more is delivered straight to our local supermarkets and markets so it can make its way onto our dinner plates. Of course, freshest is always bestest so if you're ever down that way you can also purchase super fresh bunches straight from the farm gate.
Out in the farm fields it was amazing to see the little stalks shooting up above the ground and growing almost before our very eyes. In the right conditions a spear of asparagus can grown up to 25cm in one day. When I saw the farmers in the fields watching the growth and cutting them at just the right time I was again reminded of the work that is put in at grass roots level to bring us our fresh produce. It was all a completely manual, hands on process!
Asparagus season in Victoria runs from September to March which means that asparagus is a great addition to all those spring and summer salads and bbqs. For a whole range of great recipes using asparagus you can check out the recipe library at http://www.asparagus.com.au/Recipes%20&%20Tips/ There are also tips on buying and storing your asparagus. I have been making the most of asparagus season already and have a whole span of spears in my freezer to utilise when the season is over. I have simply plunged my fresh asparagus into some lightly salted boiling water for 30 seconds or so and then into some iced water until cold. I then sealed them in some zip lock bags and placed in the freezer for a time when the sun isn't shining.
When fresh, asaparagus will last up to 5 days in your chiller compartment in a sealed plastic bag. You can also wrap it in some damp paper towl before placing into the bag to help prolong it's life even longer.
The ends of asparagus can sometimes be a little woody so they are best removed before cooking. I just use my fingers to bend the asparagus near the end and you will find it will snap right where the woody part ends and you are left with tender spears ready for cooking. This is a great job for the kids...they love the snap!
Classic partners to fresh asparagus are hollandaise sauce, bacon or proscuitto, smoked salmon, cheeses like blue or brie, eggs and chicken. It's always good to think outside the spear however so don't be scared to throw some into a stir-fry, add it to a salad or toss it with some pasta. A great little nibble is to take some baby cos lettuce leaves, top them with a slice of blue cheese add some spears of asparagus and sprinkle with walnuts. Drizzle with a little olive oil and sprinkle with some S&P and serve with a delicious cocktail or a glass of wine.
So this spring and summer get some asparagus onto your plate!
Til next time
Chin chin xx
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