At this time of year, fresh asparagus is in its prime, and farmers like Shane Armanini from Armanini Produce in Leeton, who shared his story with us at our ABC Canberra Radio Live Broadcast, are hard at work harvesting this vibrant green vegetable. Growing asparagus requires care and dedication, with each spear needing to be picked by hand. Shane’s family-run farm has been producing asparagus since 2017, yielding up to 600 kilograms a week from just three acres! This is the perfect time to enjoy locally grown asparagus, which is in peak season for around seven weeks.

Asparagus is a versatile vegetable that can be grilled, roasted, steamed, or even eaten raw. According to Shane, a family favourite is wrapping asparagus in prosciutto and grilling it to perfection—simple yet delicious! It’s also packed with nutritional benefits, making it a great addition to any diet.

A nutritional powerhouse

Not only is asparagus delicious, but it’s also an excellent source of vitamins A, C, E, and K, along with essential minerals like folate, iron, and calcium. It’s also low in calories, making it a great nutrient-dense option. High in fibre and rich in antioxidants, asparagus aids in digestion and promotes gut health, helping to keep your digestive system running smoothly. Asparagus also contains high levels of the amino acid asparagine, which acts as a natural diuretic, promoting kidney function and reducing bloating. The folate in asparagus helps to reduce homocysteine levels, promoting cardiovascular health and potentially lowering the risk of heart disease.

With all these benefits in mind, it’s no wonder asparagus is a favourite of ours. Whether you enjoy it on its own or as part of a dish, it adds a fresh, earthy flavour to any meal. You can find Spring fresh asparagus at Armanini Produce, B&S Produce and Dillirio Produce at the market this Saturday.

Try this asparagus-inspired recipe:

On Saturday 28^th September 2024, we were privileged to have ABC Canberra Radio with us, broadcasting live at the market. Local Canberra Chef Louis Couttoupes joined Emma Bickley at the Market, and we challenged him to create a meal with 5 ingredients selected from the Market.

You can listen to the full morning broadcast here.

The ingredients we challenged him with were:

• Asparagus from Armanini Produce
• Lamb sausages from Moorlands Bio-dynamic Lamb
• Free range eggs from Long Paddock Free Range Eggs
• Feta cheese from Tilba Real Dairy
• Micro snow pea sprouts from Salads Direct

And this is what Louis created!

Lamb Sausage & Asparagus with Feta and Homemade Mayo

Ingredients:

• 4 lamb sausages (remove casings)
• 1 bunch of fresh asparagus (trimmed)
• 100g feta cheese (crumbled)
• 2-3 tablespoons olive oil
• 1 lemon (zest and juice)
• Truffle salt (optional, to taste)

For the Mayo:

• 2-3 egg yolks
• 1 lemon (juice)
• 3 cloves garlic (preferably confit garlic for extra depth)
• 1 teaspoon Dijon mustard
• Neutral oil (like sunflower or canola)
• Salt to taste

Instructions:

Prepare the sausages:

• Heat olive oil in a large skillet over medium heat.
• Remove the lamb sausage casings and crumble the sausage meat into the skillet.
• Cook until browned and crispy, then remove from the pan and set aside. Keep the sausage fat in the pan.

Cook the asparagus:

• In the same pan with the leftover lamb fat, add the trimmed asparagus.
• Sauté for 2-3 minutes until the asparagus turns bright green and slightly charred.

Make the mayo:

• In a narrow jug or cup, combine egg yolks, lemon juice, confit garlic (or raw), mustard, and a pinch of salt.
• Using a stick blender, blend until smooth.
• Slowly drizzle in neutral oil while blending until a thick, creamy mayo forms.
• Taste and adjust seasoning if needed.

Assemble the dish:

• Return the cooked sausage to the skillet with the asparagus to warm everything through.
• Plate the sausage and asparagus, then crumble feta over the top.
• Drizzle with olive oil and lemon zest for extra freshness.
• Add a pinch of truffle salt if you like an earthy flavour.

Serve:

• Serve the dish with a dollop of the homemade mayo on the side or drizzled over the top for added richness and a drizzle of your favourite olive oil.