By Matt Stone
RECENTLY, Liane and I decided on a trip to Melbourne and to avoid the ongoing major roadworks along the Koo Wee Rup-Pakenham Road, we bypassed it and turned off onto Dalmore Road, toward Cardinia.
This road cuts through the rich alluvial black soil – famous for growing asparagus. At the first week of September, the season is just starting, so it is wonderful to see all the first, brilliant green spikes of asparagus penetrating the soil after their winter dormancy.
For those who may not know, asparagus can come in white and purple, as well as the most popular and most readily available green.
RECENTLY, Liane and I decided on a trip to Melbourne and to avoid the ongoing major roadworks along the Koo Wee Rup-Pakenham Road, we bypassed it and turned off onto Dalmore Road, toward Cardinia.
This road cuts through the rich alluvial black soil – famous for growing asparagus. At the first week of September, the season is just starting, so it is wonderful to see all the first, brilliant green spikes of asparagus penetrating the soil after their winter dormancy.
For those who may not know, asparagus can come in white and purple, as well as the most popular and most readily available green.
Asparagus has a long history – it was very popular in ancient Egypt, verified by bunches drawn on the walls of many tombs.
We have had no luck in growing asparagus from crowns in our garden, so we celebrate the arrival of early spring and journey to the backblocks of the Koo Wee Rup area where you can buy a fruit box full of “seconds” for around $20-$30 (2022 price). What a bargain!
But, like any seasonal vegetable available in abundance in season, what to do with a box full? Well, there are always friends and neighbours, all too willing to accept a brown paper bag full (not those brown paper bags you read about in “other” cash transactions). We love asparagus on the barbecue. Lash them with a generous amount of olive oil, then pepper and salt, leave for an hour or so, then onto a very hot open grill and char all sides – but no more than 3-4 minutes. They are crisp, smoky and absolutely delicious with a beer, wine or any drink of your choice.
Equally you can drop them into a shallow pan of boiling water for 4-5 minutes, drain, dry and add a generous dollop of butter – pepper and salt to tase.
Like all good fresh vegie lovers, we wanted to extend the enjoyment and eat asparagus throughout the year – so we turned to pickling. Here is our take on a tangy, zesty pickled asparagus recipe.
Liquid ratio: 2 cups white vinegar to 1 cup water
Ingredients
2-3 cloves garlic
½ to 1 tsp chilli flakes
1 tbsp dried dill seed (or a few sprigs of fresh)
1 tsp salt
1 tbsp black peppercorns
1 tsp mustard seeds
Optional – fresh red chillies (take care as the flavour/sting will intensify the longer in the jars)
We have had no luck in growing asparagus from crowns in our garden, so we celebrate the arrival of early spring and journey to the backblocks of the Koo Wee Rup area where you can buy a fruit box full of “seconds” for around $20-$30 (2022 price). What a bargain!
But, like any seasonal vegetable available in abundance in season, what to do with a box full? Well, there are always friends and neighbours, all too willing to accept a brown paper bag full (not those brown paper bags you read about in “other” cash transactions). We love asparagus on the barbecue. Lash them with a generous amount of olive oil, then pepper and salt, leave for an hour or so, then onto a very hot open grill and char all sides – but no more than 3-4 minutes. They are crisp, smoky and absolutely delicious with a beer, wine or any drink of your choice.
Equally you can drop them into a shallow pan of boiling water for 4-5 minutes, drain, dry and add a generous dollop of butter – pepper and salt to tase.
Like all good fresh vegie lovers, we wanted to extend the enjoyment and eat asparagus throughout the year – so we turned to pickling. Here is our take on a tangy, zesty pickled asparagus recipe.
Liquid ratio: 2 cups white vinegar to 1 cup water
Ingredients
2-3 cloves garlic
½ to 1 tsp chilli flakes
1 tbsp dried dill seed (or a few sprigs of fresh)
1 tsp salt
1 tbsp black peppercorns
1 tsp mustard seeds
Optional – fresh red chillies (take care as the flavour/sting will intensify the longer in the jars)
Method
Waste not want not! To make a delicious soup from the stalks you snapped off earlier, try
Asparagus end soup.
May the spear be with you!!!
- Wash, snap and trim spears to fit your (large/deep) jars. To snap spears, grip base and half way up stem and bend – snap!! This gets rid of stringing part of asparagus.
- Sterilise your jars in the dishwasher or oven.
- We need to “hot pack”, so add all the spices to the hot jars and pack as tightly as you can with the asparagus spears.
- Add the water and vinegar liquid (just at pre boil temperature). Fill jars to within 1.5 cm (half an inch) of the top.
- Place hot lids onto each jar and add to boiling pot/water bash. Allow water to return to boiling, then process jars for 10 minutes.
- Allow to cool and store, ideally in a dark cupboard. It’s ready to eat in one month, for best flavour. Stored correctly the asparagus will last for a couple of years – but will be HOT!
Waste not want not! To make a delicious soup from the stalks you snapped off earlier, try
Asparagus end soup.
May the spear be with you!!!