Media Release September 2009

Spearheading Australian Grown Asparagus, Taste and Health

With its designer looks, air of sophistication and unique herbaceous flavour its no wonder that fresh asparagus has won the hearts of Australians over the last ten years. Asparagus used to be considered an expensive ‘gourmet’ vegetable, but now it is adored for its taste, versatility, ease of cooking, value for money and health giving properties. This season the Australian Asparagus Council (AAC) is spearheading a new campaign with a focus on Australian Grown Asparagus, Taste and Health.

The AAC is a group of 46 asparagus growers from the Koo Wee Rup and Dalmore areas of Victoria who work together to develop the industry and market fresh Australian asparagus. The small town of Koo Wee Rup is located 65 km south-east of Melbourne and is the major asparagus production area in Australia, producing over 93% of Australia’s asparagus.

This website www.asparagus.com.au has loads of luscious asparagus recipes, the latest industry statistics and facts about asparagus. To further enhance our understanding of just how nutritious asparagus is, the AAC has commissioned Glenn Cardwell, an Accredited Practising Dietician and Nutritionist with 30 years of experience in clinical and public health nutrition, to develop a nutrition and health report for asparagus.
 

Spearheading Australian Grown Asparagus

Asparagus enthusiasts looking for high quality, clean, green and succulent asparagus - who wish to support hard working Aussie farmers - should take advantage of the Australian growing season by purchasing Australian Grown Asparagus between September and March.

Did you know?

• Australia is about the eighth largest producer in terms of tonnage, but twelfth in terms of production area, reflecting the high yields of our main production areas.
• Victoria is the main producer, accounting for over 97% of Australia’s total asparagus production, on a production area of 1496 hectares and at least 90% of exports.
• 60% of asparagus produced in Australia is sold fresh on the domestic market and 40% is exported.
• Asparagus produced in the Koo Weep Rup and Dalmore area of Victoria accounts for more than 93% of Australia’s total asparagus production so it’s no wonder this area is affectionately called “Asparagus Country”.
• Annual per capita consumption of asparagus in Australia is estimated to be 416 g (just over 2 bunches). Although this has increased by more than 30% over the last decade, there is plenty of room to include this versatile vegetable in the Australian diet. Annual per capita consumption of asparagus in *Switzerland is 1.5 kg followed by *Germany at 1.12 kg! (*2008 World Asparagus Report)
• Although asparagus is easy to cook it is difficult to grow. The asparagus plant is erratic and unpredictable. It is vulnerable to frost, hail, heat and wind, which bends the spears and, under extreme conditions causes “sand blasting” of the tender spears. The cultivation, harvesting and packing of asparagus are extremely labour intensive processes and once harvested, asparagus is a highly perishable product. So hats off to the hard-working growers who provide this delectable product for our enjoyment and health!

Spearheading Taste with Asparagus

Selection Tips
Look for firm, bright smooth, spears of uniform size with closed, compact tips (a tell tale sign of age is “ferning out” of asparagus tips). When you snap freshly harvested asparagus, it should be crisp, moist and juicy.

Storage Tips
Freshly harvested asparagus is very similar to cut flowers - it needs to be kept in cool, humid conditions. Below are two tried and true methods of storing fresh asparagus. Choose the method that suits you.

1.To keep asparagus fresher for longer, wrap it in a damp tea towel, pop in a plastic bag and store in the crisper compartment of your fridge.

2.Stand the fresh spears upright in a container with 1cm cold water, cover and store it in the refrigerator.

Preparation Tips
Most green asparagus is ready-to-go. Simply snap off the coarse ends with your forefinger and thumb. Alternatively, run a knife along the stalk until it meets less resistance, and then cut the end off at this point.

Cooking Tips
Asparagus is as versatile as it is tasty. Serve raw or cook in many ways including:

• Steam • Grill • BBQ • Stir-fry • Microwave • Blanch • Oven Roast • Pickle

Enjoy Asparagus in:
• Salad • Omelette • Frittata • Quiche • Tarts • Risotto • Pasta • Pizza • Burgers • Wraps

• Bruschetta • Fritters • Hotcakes • Sauces • Salsas • Toasted Sandwiches • Dips • Pesto • Soup

Team Asparagus up with:
• Cheese • Eggs • Semi-dried Tomatoes • Prosciutto • Sesame Seeds • Hazelnuts • Pine Nuts

• Walnuts • Basil • Thyme • Tarragon • Cumin • Mustard • Lemon and Lime • Garlic • Olive Oil

• Mayonnaise • Paprika

Extra Special Asparagus Tips
Cook fresh asparagus until just tender (BBQ, roast, steam or microwave).

Drizzle with Lemon Infused Extra Virgin Olive Oil and season with a little salt and pepper.

The lemon infused oil adds a zesty flavour and does not affect the colour of the asparagus. Dressings made with lemon juice or vinegar should be applied just before eating to prevent the asparagus becoming ‘pickled’.

This website has more than 150 asparagus recipes.

Spearheading Health with Asparagus

Asparagus Nutrition
Asparagus has abundant nutrition packed into every spear, including a range of B group vitamins, vitamin C and potassium. Add to that the emerging research that asparagus has bio-active compounds like antioxidants, that are helping protect the body against future disease and you have a pretty impressive vegetable.

With so few kilojoules it happily passes on its good nutrition without affecting our weight. Asparagus has no cholesterol, virtually no fat and only 67 kjs (16 Calories) in a serve.

It is well known that the fibre in vegetables such as asparagus is exceptionally helpful in keeping our insides healthy and regular. A serve of asparagus (75 g or 3 spears) provides 1.7g of fibre, about 7% of our daily needs.

B vitamins
B group vitamins help the body convert fuel from the diet, such as carbohydrate, into energy. With sufficient B vitamins it is easier for us to be active and get the best out of each day. Asparagus provides the complement of thiamin, riboflavin, niacin, biotin and vitamin B6, all helping enzymes do their job in the normal metabolism of the body.

Folate
One B vitamin that is of particular interest is folate because of its importance in pregnancy for a healthy baby. Adequate folate is also associated with a lower risk of heart disease and stroke.

One serve of asparagus provides over 20% of the folate we need daily.

Vitamin C
One serve of asparagus provides a quarter of our daily needs of vitamin C, which acts as an antioxidant and helps in the absorption of iron in the diet.

Potassium & Sodium
A diet high in potassium and low in sodium (salt), helps keep a steady heartbeat and healthy blood pressure. Asparagus has the balance right: plenty of potassium and virtually no sodium.

Iron
Iron is a very important mineral for healthy blood. Although asparagus provides only a modest amount of iron, being high in vitamin C, the body is better able to absorb the iron that asparagus provides.

Antioxidants & Bioactive Compounds in Asparagus
Asparagus provides some powerful antioxidants, such as rutin, carotenoids (e.g. beta-carotene), flavonoids, vitamin C, saponins and glutathione, all helping to keep our bodies healthy now and long into the future.

For more information
Please contact Vikki Leng on behalf of the Australian Asparagus Çouncil on P: (03) 9884 8206 M: 0411 647 275 or E: vleng@optusnet.com.au.

Click here to download the Asparagus Ready Reckoner.

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Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated October 2009