Asparagus season is officially open: enjoy it from stem-to-tip!
It’s Spring! Local asparagus season runs from now to November – while you can get it through the year, now is the time to enjoy it in a lot of different ways, especially since it’s at a lower price – poach, roast, or steam – our top pick? From the braai to the table!
Advertising promotion
Did you know that you can enjoy every part of the asparagus spear from the stem to the tip? This is because they are handpicked in the cool of the morning from sandy soils in the Free State and Limpopo and then hand trimmed to ensure you are getting the most tender juicy spears and that nothing goes to waste.
After three years of patiently growing the perfect crop, the local season is now open! It runs from now until mid-November – and while you can get asparagus throughout the year, now is when local produce is at its very best and at a lower price.
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. While they can be cooked in many different ways like roasting, grilling or steaming, our favourite way to serve them is straight from the braai to the table - here's how:
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
Producer: Fatima Saib
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.
Comments