Featured Produce
Asparagus
Asparagus is a member of the lily family, the royalty of the vegetable world. It grows wild throughout all of Europe, Africa and Asia, and was greatly favoured in Ancient cultures. It is believed in Japan to be an aphrodisiac, and in other parts of the world has been used as a laxative. It has also been used to take the sting out of a bee sting, to ease toothache and to improve eyesight.
Asparagus spears shoot from the crown, the root system which runs horizontally deep underground. White asparagus is harvested below ground level, so as not to be exposed to sunlight and preventing photosynthesis from occurring, therefore remaining colourless. Green asparagus is harvested when growing above ground, turning green in sunlight. Good asparagus grows straight and tall.
Asparagus may take two years before cropping, but then will reproduce faithfully every year for 20 years. The harvesting of asparagus is labour intensive, because it is hand picked. It is also space intensive, demanding adequate space between spears, which must be closely observed. This contributes to the price asparagus demands at market.
When picking asparagus, pick firm crisp spears with compact tips and tight scales. Thick spears will last longer than thin ones, but have no bearing on flavour. Keep asparagus in the fridge, in a glass of water or plastic bag. They favour humid conditions. To use, trim thick bases.
In merchandising, display asparagus with complimentary preparation items e.g. hollondaise sauce ingredients or topping ingredients.
Serve asparagus lightly steamed, covered with a mixture of semi dried tomatoes and fetta cheese lightly coated in their own oil.
Asparagus is also great barbecued and dipped into soy sauce or butter or hollondaise sauce.
It is complemented with these flavours: butter, parmesan cheese, mushrooms, smoked salmon, eggs and bacon.
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