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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.

Asparagus roll

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

Greenfern-Les Asperges asparagus is available at the Waikato farmers’ markets.

And also at their farm shop:

491 Bruntwood Rd, RD1, Cambridge



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