This simple asparagus, mint and pistachio salad was inspired by a recipe in Yotam Ottolenghi’s book Plenty More (Random House, UK, 2014).

I’d never thought to try raw asparagus, but slicing the new season’s spears very finely, and leaving them to sit for a few minutes in salt, olive oil and lemon zest before taking that first bite of fresh spring green is truly sublime.

I think this new season asparagus tastes sweeter than that available later in the season, and it’s not as woody.

One bunch of spears makes a perfect lunch for one. Otherwise, double or triple the recipe and serve it as a side dish for fish or chicken.

Asparagus Officianalis of the Lily Family

Jonathon Roberts, in his book “The Origins of Fruits and Vegetables ” (Universe Publishing, New York, 2001), describes asparagus as ‘an industrious colonizer…not fussy about its habitat.’

It can be found growing on the steppes in Russia and Poland, along the roadside in France, and in Britain in sandy soil beside the sea.

The ancient Romans planted asparagus like grapes in their distant provinces, including Britain.

In Australia, asparagus has actually spread from cultivation and is considered a minor environmental weed in the cooler parts of south-eastern QLD. There, it is primarily found in wetlands, watercourses and open woodlands in the cooler parts of the region.

It is regarded as an environmental weed in VIC and as a minor or potential environmental weed in NSW, ACT, SA and WA.

It is present in conservation areas in some of these states, and infestations in some areas have become more apparent in recent years.

Australian asparagus

Did you know that 95% of Australia’s asparagus is grown in Koo Wee Rup, in VIC?

This town was established on a former marshland and has now been venerated to market gardens. The remainder of Australia’s asparagus is grown in NSW, QLD and WA.

Most of the asparagus grown in Australia is the green variety. A limited amount of the purple variety is produced in November.

A small amount of white asparagus is grown in the fertile soils of Brighton, Tasmania.

Informed by European farming practices, this white asparagus is largley produced by being grown under black tunnels of plastic denying the growing spears of the light required to turn it green.

Tips for buying asparagus

When buying asparagus, make sure you choose bunches with closed buds – once the buds start to open, they don’t last long.

Did you know that the thicker the stem, the older the plant? Older, thicker stalks can be woody, although you can remove the tough outer layer by peeling the skin at the base.

Grilled asparagus

You might like to try this recipe of grilled asparagus with nasturtium and mint sauce.

Best wishes,

Amanda

PS: If you’ve tried this simple asparagus, mint and pistachio salad or any other recipe from At Amanda’s Table, let me know how it turned out in the comments below.

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