WA Asparagus – Fresh from the Farm
Asparagus season is one of those times of year that really makes you appreciate the rhythm of our land. In Western Australia, we’re lucky enough to enjoy these vibrant green spears for a number of months thanks to the different climates across the state.
Up north in the Kimberley, asparagus grows in the red soils under that big, tropical sky. Harvest kicks off in May and runs through the dry season until August. Kimberley Asparagus, grown and packed near Broome, has become a bit of a hero on Perth shelves in winter, giving us a taste of WA when we’d normally rely on imported product. It’s a real reminder of how diverse our state is – who’d think the same plant could thrive in both the tropics and the cool south?
By the time spring is in the air further down the coast, it’s Albany and the Southern Forests’ turn. On our Great Southern Food Tour in October, we visit a family farm just outside Albany, right at the heart of the season. It’s fascinating to see how asparagus grows – not on bushes or vines, but straight up from underground crowns that have been nurtured for years. Walking along neat rows in the misty morning air, you see spears poking through the soil ready for harvest, their freshness unlike anything you’ll ever find wrapped in plastic at the supermarket. October really is peak season in this part of the state, and the flavour reflects that freshness – tender, grassy, and a little sweet.
What all this means for us as consumers is that we don’t need to look overseas for asparagus. WA farmers are doing it beautifully, and by buying local we’re eating produce at its best while supporting the people who care for this land. Local asparagus spends less time on trucks, so it gets to you fresher, with better texture and taste.
Storing and Prepping Asparagus
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Stand spears upright in a glass with a little water at the bottom and a loose bag over the tips – they’ll keep crisp for up to five days in the fridge.
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When asparagus are super-fresh, don’t waste edible asparagus by snapping too much off the base – just peel the bottom few centimetres off the spears.
Cooking Tips
| Method | Tips & Tricks |
|---|---|
| Blanching | Boil briefly in salted water (2–3 mins), then immediately plunge into ice water which preserves bright colour and crunch. |
| Roasting | Toss with olive oil, salt, and pepper; roast at 220 °C for 10–12 minutes until tender and lightly caramelized. |
| Grilling | Brush with oil and grill on cast iron ribbed grill or BBQ until charred in spots. Delicious with lemon zest or balsamic drizzle. |
| Sautéing | Cook quickly in butter or oil with garlic or shallots and finish with a squeeze of lemon or a sprinkle of just grated Parmesan. |
| Steaming | Gentle steaming keeps integrity. Serve with hollandaise, dips, or a poached egg for a spring brunch highlight. |
Eating seasonally and locally means you are supporting local farmers which in turn means being able to enjoy the choices and variety we have now, well into the future. Whether it’s Kimberley spears harvested in the warm winter sun or spring asparagus plucked fresh from the Great Southern soil, WA has its own flavour to share. Next time you shop for asparagus at your fruit and veggie store, make sure you know it has been grown in WA.
You'll find lots of tasty ideas on cooking asparagus on the Cooks Collective - including one of my most popular recipes of all times, Chicken and Asparagus Sausage Rolls. Join today.
