Asparagus is in - Let’s celebrate Spargelzeit!
In Germany, the arrival of the asparagus season (Spargelzeit) is hailed around the country. Asparagus festivals (Spargelfests) celebrate the wonderful ways you can eat asparagus. Why not have your own Spargelfest this month with the arrival of local asparagus in-store? Read on for our asparagus guide, some cooking inspiration, and some local wine matches.
Asparagus packs a nutritional punch: it’s low-calorie, and packed with vitamins A, C, E, K and B6 as well as folate, copper, protein, calcium, potassium, phosphorous and fibre.
A temperate crop requiring a cool winter, 95% of Australia’s crop is grown in Victoria, with Koo Wee Rup the centre of production. Tasmania’s season is a short 6-8 weeks in September and October but is well worth waiting for!
Did you know that it takes five years for an asparagus plant to mature enough to produce a good spear?
And green and white asparagus are the same variety, with the white harvested while the spear is still underground. Green asparagus is harvested when it is 20cm above ground; the spear’s exposure to light allows it to produce chlorophyll and turn green.
Wine is notoriously difficult to match with asparagus, but the traditional pairing is with a crisp Weissburgunder (White Burgundy).
A good quality Tasmanian Sauvignon Blanc pairs nicely with Asparagus
There are lots of ways to enjoy asparagus. It’s a versatile vegetable and pairs well with sauces and dishes which contain butter, cheese, eggs, tarragon, potatoes and cream.
Asparagus is seen as a challenge for wine matches but it’s nothing to fear at all. A good quality Tasmanian Sauvignon Blanc will do nicely for most dishes. All our wine recommendations below are available from Hill Street West Hobart, South Hobart and Lauderdale.
Here are some asparagus inspirations, with local wine matches:
As a side
Asparagus is a tasty side complementing all sorts of proteins from beef to fish. They are great roasted, steamed, or grilled with nothing more than a drizzle of olive oil and some sea salt and cracked pepper.
If you have steamed or poached your asparagus your wine match will be a lovely Sauvignon Blanc – try a Bream Creek, Frogmore Creek, Spring Bay or Ninth Island Sauvignon Blanc.
If you have roasted your asparagus, perhaps with a little caramelised parsnip, you could go for a young Pinot such as Ghost Rock Supernatural Pinot 2023.
If you have chargrilled your asparagus, try out a Pepik Pinot Grigio or Pooley Pinot Rosé.
Try these ideas:
Lemon, Garlic and Parmesan Roasted Asparagus
Herby Roasted Asparagus
In a pasta or risotto
The subtle flavour of asparagus pairs well with creamy pastas and risottos like these:
Asparagus Risotto
Creamy Tagliatelle with Spinach and Asparagus
Accompany these with a glass of Spring Vale 2023 Sauvignon Blanc.
With eggs
Eggs and asparagus are an excellent match. A simple dish of soft-poached eggs on grainy toast accompanied by some steamed spears of asparagus, fresh dill and Hollandaise sauce is a restaurant-quality brunch you can make at home. Or try this Asparagus and Ricotta Souffle Omelette.
Match these with a crisp lightly oaked Chardonnay from Hughes & Hughes. Add some smoked salmon or goat’s cheese and match with a Stefano Lubiana or Tolpuddle Chardonnay for a sublime taste experience.
In a salad
Asparagus makes a lovely addition to a salad featuring young spring salad leaves or new season’s broad beans and peas. Try these fresh spring salads which all feature asparagus:
Summer Greens Salad with Peas, Asparagus and Radish
Green Veggie Buddha Bowl
Shaved Asparagus, Orange and Olive Salad
Match them with a crisp Bream Creek Vineyard 2023 Sauvignon Blanc.
With fish
The subtlety of asparagus also pairs very well with seafood. Try these delicious ways to marry the two:
Quick and easy One-tray Pink Ling with Asparagus and Vegetables
Herbed Risotto with Blue Eye Trevalla
Ocean Trout Salad
Seared Scallops on Mango with Pistachio Pesto
Try a Frogmore Creek or Spring Bay Sauvignon Blanc with the ling or the trevalla and a Stefano Lubiana or Tolpuddle Chardonnay with the trout or the scallops.
