Green Asparagus

Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region

Green asparagus derives its colour from the process of photosynthesis as the spear emerges from the soil into direct sunlight.

The asparagus plant is erratic and unpredictable. It is vulnerable to frost, hail, heat and wind, which bends the spears and, under extreme conditions causes “sand blasting” of the tender spears. The growing, harvesting and packing of asparagus are extremely labour intensive processes and once harvested, asparagus is a delicate product.

People often think that thin spears are young shoots and therefore more tender, however, the long, thick dark green glossy spears with tightly closed heads are the best quality.

Asparagus is a seasonal product. We work with Australian growers and they are an integral part of our business but to compliment the seasons we import so that asparagus can be on the menu all year round.

Available in 150/454 g bunch

Preparation & Storage

  • Do not wash asparagus before storing and never soak it.
  • Wrap it in a damp tea towel, pop in a plastic bag and store in the crisper compartment of your fridge.
  • Stand the fresh spears upright in a container with 1cm cold water, cover and store it in the refrigerator
  • Chargrill on a BBQ, steam it, stir-fry it, bake it, blend it, mousse or soup it!!