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It’s asparagus season in NZ, here’s how to choose and cook this spring vegetable

Understanding the different varieties and cooking methods is the key to making the most of asparagus.
Understanding the different varieties and cooking methods is the key to making the most of asparagus.

These nutritious spears are a seasonal favourite. Nikki Birrell explains how to make the most of them.

Asparagus, a vegetable cherished for its tender spears and distinct flavour, holds a special place in New Zealand’s culinary scene.

Our temperate climate and fertile soil provide ideal conditions for asparagus cultivation, resulting in a thriving season that runs from September to December.

Understanding the different varieties available, where to source the best produce and the various cooking methods that enhance the flavour is key to making the most of this spring vegetable.

Varieties of asparagus in New Zealand

In New Zealand, asparagus primarily comes in three varieties: green, purple, and white. Each offers unique characteristics and culinary possibilities.

White asparagus is harder to find in New Zealand but worth seeking out for its mild flavour and tenderness.
White asparagus is harder to find in New Zealand but worth seeking out for its mild flavour and tenderness.

Where to source the best asparagus

For the freshest and best-tasting asparagus, sourcing locally grown produce during its peak season is essential. Many regions in New Zealand, particularly the Canterbury, Hawke’s Bay, and Waikato regions, are renowned for their high-quality asparagus.

Grilled oiled asparagus dressed with salt and pepper and a squeeze of lemon is a simple pleasure.
Grilled oiled asparagus dressed with salt and pepper and a squeeze of lemon is a simple pleasure.

Cooking methods and enhancing flavour

Asparagus can be prepared in various ways, each method bringing out different aspects of its flavour profile.

Whether blanched, roasted, grilled or even enjoyed raw, asparagus remains a spring culinary highlight that shines in every preparation.

Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including the basics of bread baking, the art and science of caramelising onions, and navigating your porridge options.