Types of Asparagus

Selection and storage

Look for firm, straight, rounded stalks with small, crisp tips. The thickness of the asparagus is not important as both thin and thick asparagus can be tender. Asparagus is available in green, white and purple varieties, white asparagus is less sweet. Store in the crisper section of the refrigerator


Australian Asparagus are available at the start of spring to the end of summer. Imported Asparagus is available at other parts of the year. Baby asparagus is almost always imported as harvesting baby asparagus in Australia is not commercially viable.


To use snap the ends off. The Asparagus stem will break where the stem starts to become moist and tender. Asparagus can be peeled, hough peeling is not necessary (some cooks peel asparagus for asparagus aesthetic reasons.) Asparagus can be boiled, pan-fried, steamed, grilled, roasted or barbequed. Asparagus are good with cheese, eggs, potatoes, walnuts, and bacon.

Nutrition Information

Asparagus is a good source of vitamin C and also supplies iron, folate, beta-carotene and glutathione (an antioxidant).

White Asparagus

Very popular in Europe white asparagus is a mild, delicate asparagus that is grown in the dark under mounds.  White asparagus has started to become available in Australia but is not common. You may be lucky enough to find it in shops from September-March.

Baby Asparagus

Very small tender asparagus which is usually imported from Asia and South America. At certain times of the year Australian Baby Asparagus is available.


Regular Asparagus can range from thin to thick depending on the season and producer. Available September-March.