Advertising promotion

Woolies' locally grown asparagus is in season right now, and at a new lower price. That means it's the best time to be cooking and eating it! And because it has a new lower price, you can enjoy it in various different ways.

Did you know that you can enjoy every part of the spear from the stem to the tip? Nothing goes to waste. Handpicked from the sandy soils of Limpopo and the Free State, trimmed for convenience and cooled immediately to preserve freshness, Woolworths' asparagus is as close to the field as you can get. The local season runs now until mid-November – and while you can get asparagus throughout the year, now is when local produce is at its very best.

Pro tip: before you start cooking, rinse the spears in lukewarm water. This opens up the tips and helps release any sand trapped inside. It only takes seconds and it makes all the difference; nobody wants gritty asparagus on their plate. Here are 2 of our favourite ways to enjoy it right now:

1. Charred asparagus salad with sheep’s-milk feta and pistachios

Crispy tips, smoky stems, salty feta and a squeeze of charred lemon to liven it up. This is the braai side that will disappear before it reaches the table.

Charred asparagus salad with sheep’s-milk feta and pistachios

2. Charred asparagus with gribiche sauce

A platter of charred asparagus pairs perfectly with a classic French gribiche sauce, which also works well alongside roast lamb, grilled fish, or as part of a long lunch spread. Gribiche is best served at room temperature and can be made a day ahead.

Charred asparagus with gribiche sauce

Recipes and production: Bianca Strydom 

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Shavan Rahim 

This classic green is at its best in spring, when you can feast on the locally grown crop. Handpicked from the sandy soils of Limpopo and the Free State, trimmed for convenience and cooled immediately to preserve freshness, Woolworths' asparagus is as close to the field as you can get.

Shop at Woolworths