Asparagus — season, tips, and recipes in Australia
Asparagus is a vegetables available in Queensland during September, October, November, December, peaking in October, November. This page is a practical guide for home cooks: when to buy asparagus, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
A short, precious season. Victoria and Western Australia are the main growing regions. Spears can grow 10cm per day in warm weather.
How to pick a good one
Snap the bottom where it breaks naturally: that's where woody starts. Tips should be tight and closed.
How to store it
Stand upright in a glass of water in the fridge, like flowers. Use within 3 days.
Goes well with
egg: Asparagus and egg is one of the more chemically interesting pairings. Both contain sulphur compounds that enhance each other. The fat in egg yolk also carries asparagus's volatile aroma compounds, making both taste more intense.
parmesan: Parmesan's umami and salt amplify asparagus's subtle savoury notes. The fat in the cheese also carries the vegetable's aroma. Used together in pasta, risotto, and as a simple roasted side.
lemon: Acid brightens asparagus's green flavour and makes the colour more vivid. A squeeze after cooking is the difference between asparagus that tastes steamed and asparagus that tastes finished.
butter: Browned butter with asparagus is a classic preparation. The Maillard reaction in butter adds nutty, toasty notes that asparagus's mild green flavour can support without being overwhelmed.
prosciutto: Salt and fat against asparagus's delicate, slightly bitter flavour. Wrapping asparagus in prosciutto before roasting amplifies both ingredients.
Recipes
Asparagus with Poached Egg
Spring lunch. 10 minutes.
Ingredients: bunch asparagus, 2 eggs, 1 tbsp butter, shaved parmesan, black pepper
Method: Snap woody ends off asparagus. Blanch 2 min. Pan-fry in butter. Poach eggs. Serve asparagus topped with egg, parmesan, pepper.
Chargrilled Asparagus
Simple. Perfect.
Ingredients: bunch asparagus, 1 tbsp olive oil, 1 lemon, flaky salt
Method: Toss asparagus with oil. Grill or chargrill 3 min until tender with char marks. Squeeze lemon. Salt.
Asparagus & Lemon Risotto
Spring in a bowl.
Ingredients: bunch asparagus, 300g arborio rice, 1 onion, 1L stock, 1 lemon (zest and juice), 50g parmesan, knob butter
Method: Chop asparagus, keep tips separate. Sweat onion. Add rice, stir. Add stock a ladle at a time. Halfway, add chopped stems. Near end, add tips. Finish with lemon, parmesan, butter.
Nutrition
Six spears provide 60% of your daily vitamin K, 30% of your folate, and 10% of your vitamin A. Contains asparagine, an amino acid with diuretic properties (which is why your urine smells funny after eating it, a harmless genetic trait affecting about 40% of people). Only 20 calories per six spears.