It’s the middle of the brief local asparagus season. We’re incredibly lucky to have superb local asparagus at the Waikato farmers’ markets.
Bill and Irene Cummings of Greenfern-Les Asperges have been growing their certified organic asparagus since 2003. And they also grow globe artichokes – another favourite of mine.
The asparagus season runs from mid September through to Christmas, so I don’t have time to get bored with it.
How to cook asparagus
Place asparagus spears in a big flat oven pan.
Add a good splash of olive oil.
Cook in a hot oven for about 10 minutes.
Asparagus is also great cooked on a barbecue.
Asparagus plus maple butter
Someone recommended cooking asparagus with a chunk of Bellefield‘s maple butter (available from the farmers’ markets). It sounds unusual but it’s a divine combination.
Probably most of Bellefield’s butter flavours would be great with asparagus. Must try them!
If you haven’t yet tried Bellefield butter you have a treat in store. Here’s my recent post about Bellefield butter.
A Volare bread roll
Split the roll and spread with Bellefield’s sea salt butter
Fill with a few spears of asparagus, cooked any way you like.
A few more asparagus ideas
Here’s a link to a Waikato Foodbasket post with some of my other favourite ways to use asparagus.
Greenfern-Les Asperges asparagus is available at the Waikato farmers’ markets.
And also at their farm shop:
491 Bruntwood Rd, RD1, Cambridge