In New Zealand, the asparagus season has commenced ahead of schedule, facilitated by favorable growing conditions. The regions of Waikato, Hawke's Bay, Manawatu, and Canterbury are at the forefront of harvesting this nutrient-rich vegetable, known for its high content of fiber, folate, and vitamins. Andrew Keaney, managing director of Boyds Asparagus Industries Ltd in Cambridge, highlighted the intensive nature of the harvest, stating, "During peak season in mid-October we'll pick over one million spears daily, with our harvest crews covering more than 1000 kilometres of fields each day." He emphasized the necessity of daily harvests to maintain the quality of the spears.
The availability of asparagus in supermarkets is limited to the season, which concludes by Christmas. Dame Lisa Carrington, a 5+ A Day Partner, shared her culinary preferences for asparagus, suggesting methods such as grilling, adding to quiches, or simply roasting with olive oil and parmesan cheese. Asparagus is recognized for its health benefits, including a significant contribution to the recommended daily intake of folate and the promotion of gut health through prebiotic fibers.
Keaney also expressed a desire to introduce asparagus to younger New Zealanders, noting its ease of preparation and the appeal of its fresh taste. He advised consumers to look for firm-stemmed bunches and to store them in water for freshness. With the season being relatively short, the emphasis is on enjoying asparagus while it is readily available.
Source: HORTNEWS