Buying Asparagus
Asparagus originated in the Eastern Mediterranean and was a
favourite of the Greeks and Romans who used it as a medicine.
In parts of Europe, Turkey, Africa, the Middle East and Asia some
varieties of asparagus grow wild.
In some countries people prefer to eat white asparagus (it stays
white because it is grown out of the sun), but in New Zealand we
like it green and there is little white grown. Purple asparagus
is available in New Zealand.
What to look for when buying
Choose straight, firm, green stems. Insist on fresh, clean product with trimmed ends and a minimum of white butt. Fresh asparagus is squeaky - when the spears are gently rubbed they squeak! Old asparagus is rubbery and doesn't squeak. Buy small quantities regularly. Whilst asparagus will keep for about a week, it is tastes a lot better when eaten in one to two days.
How to keep
Keep asparagus refrigerated with butt ends either wrapped
in wet paper towels, or standing up in a jar of 1-2cm of water - just like flowers in a
vase. Another method, not as effective, is simply to refrigerate in plastic bags.
Goodness of Asparagus
Asparagus is an excellent source of antioxidants, particularly the phenolic group; it also supplies some carotenoids and vitamin C. One of the best natural sources of foliate, asparagus is also a source of fibre and small amounts of many other vitamins and minerals.
Availability
The first of the season in Canterbury is usually available in Sept, with main supplies starting in late Sept/Oct.. Supply dwindles again in December.