Nothing says spring like the sight of luscious NZ-grown asparagus. Choose firm, bright and smooth spears that are uniform in size with closed, compact tips.
To keep them fresher for longer: Stand spears upright in a container with 1cm of cold water, loosely cover with plastic wrap or damp paper towel and refrigerate. Enjoy raw, sliced or shaved into ribbons for salads, or follow our no-fail tips. To blanch: Pour boiling water over spears and stand for 30 to 60 seconds. Drain, rinse in a bowl of iced water, drain again and pat dry with paper towel. To microwave: Place 2 bunches of rinsed asparagus in a microwavesafe dish. Cover and cook on High for 2 to 3 minutes. To roast: Place 2 bunches on a baking paper-lined oven tray, drizzle with extra virgin olive oil and season. Roast at 200°C for 6-8 minutes or until tender. To barbecue: Drizzle 2 bunches with extra virgin olive oil, season and cook on hot barbecue for 3 to 4 minutes.