Asparagus is a perennial vegetable arising from a root system of fleshy rhizomes known as the crown with long feeder roots that can grow to a depth of 1.5-2 metres. In spring the crown sends up spears (shoots), which are the edible portion of the plant.


Most green asparagus is ready-to-go. However, if the base of the stalk is tough, simply run a knife along the stalk until it meets less resistance, then cut the end off at this point. Or simply snap off the coarse ends with your forefinger and thumb.

White asparagus spears are usually thicker than green asparagus. White asparagus also has a thicker outer layer that can be easily removed. Simply use a vegetable peeler to remove the outer layer of each spear two-thirds the length of the spear towards the tip, then snap off the woody end.

Purple asparagus spears are between 10% and 15% wider at the base than green asparagus spears. To select the freshest spears, consumers should look for firm, crisp stalks and compact brightly coloured heads with no trace of softness.Prolonged cooking causes purple asparagus to turn a deep green colour. To retain the vibrant purple colour, it is best to cook purple asparagus just until tender crisp.

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Growing Region:

Asparagus is grown all over Australia. Ranging from Far North Qld to the south of Western Australia.

Predominantly growing regions Victoria and South Australia.


Australian Asparagus is available from August - December.


Asparagus and Chicken Penne Pasta  


500g packet dry penne pasta.
2 tbsp olive oil.
350g skinless, boneless chicken breast meat, cut into bite-size pieces.
4 garlic cloves, minced.
350g asparagus, trimmed and cut.
1 tsp crushed red pepper flakes.
Salt and pepper to taste.
1/2 cup grated parmesan cheese.



Bring a large pot of lightly salted water to the boil. Cook the pasta in boiling water until al dente, 8 - 10 minutes. Drain the pasta and transfer to a large bowl.
Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat. Saute the chicken until firm, lightly browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of olive oil to the pan and stir-fry the garlic, asparagus and red pepper flakes until asparagus is tender.
Stir in the chicken, and cook for 2 minutes to blend the flavours. Season with the salt and pepper.
Toss the pasta with the chicken and asparagus mixture then sprinkle with the parmesan cheese and serve.


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