Try Asparagus this Spring in Australia


It’s springtime in Australia and Mother Nature is having a makeover. The bare tree branches near my home are beginning to bloom with pretty flowers. The Cherry Blossoms trees in the city have bees humming around the opening buds. More butterflies are seen sitting on flowers and the screechy Cockatoos seem camouflaged between the flowering trees. It is also when asparagus start sprouting marking the arrival of the prettiest season in the year!

As travel bloggers, we often find ourselves eating out quite a bit but sometimes cooking our own meal can be a nice change. This spring I’ve had the opportunity to cook with Australian grown asparagus, a delicious perennial plant that was considered a prized vegetable by the ancient Greeks and Romans for its unique flavour, texture and alleged medicinal qualities. I have been reading a lot on asparagus these past view days and you can read more about its history, types of asparagus, health benefits and recipes here.

Here are some of the meals I prepared:


Spicy Stir Fry Asparagus

Serves 2
Prep time 5 minutes
Cook time 6 minutes
Total time 11 minutes
Meal type Lunch
Region Indian


  • 2 bunches Asparagus (woody ends trimmed, cut to bite size)
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Black mustard seeds
  • 1 Small Red Onion (thinly sliced)
  • 1 tablespoon Giner-Garlic Paste
  • 1 teaspoon Chilli Powder
  • 1/2 teaspoon Cumin Powder
  • Salt (to taste)


Step 1
Heat oil and toss in mustard seeds
Step 2
Once the mustard seeds start to slightly pop, add in onions and fry till lightly golden
Step 3
Add ginger-garlic paste and mix well over medium heat for 1 minute
Step 4
Toss in asparagus and stir fry for 2 minutes
Step 5
Add powders and salt and stir fry until the asparagus is cooked
Step 6
Serve with steamed rice

Asparagus and Capsicum Omelette

Serves 2
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Meal type Main Dish


  • 5 Spears Asparagus (woody ends trimmed, cut small)
  • 1/2 Capsicum (cut into small cubes)
  • 1/2 Small Red Onion (diced1/2)
  • 1/2 teaspoon Crushed Dried Chilli
  • 4 Eggs (beaten with salt to taste)
  • 3 tablespoons Olive oil


Step 1
Heat oil and toss in onions, capsicum and asparagus, cook for 2 minutes
Step 2
Spread evenly around pan and pour in seasoned and beaten eggs
Step 3
Sprinkle crushed chilli over egg
Step 4
Cover and cook till done

I had a lot of fun preparing these meals and I hope you enjoy experimenting with locally grown asparagus this spring. Let me know how you fared and what lovely dishes you cooked up in the comments below.


Australian asparagus is available from September to March and more than 95% of Australian asparagus is grown in Victoria. The growing, harvesting ad packing of asparagus is an extremely labour intensive processes. Did you know that the asparagus spears are handpicked? Emerging spears that have reached the desired length of at least 25cm of green colouring are cut with a long-handled asparagus knife at or below the soil surface. Support your local farmers today! Recipe Library | Cooking Instructions | About Australian Asparagus Council 

**We like to thank the Australian Asparagus Council for the lovely box of asparagus that enabled us to cook up some delicious meals. All opinions our own.

Rosemarie John

Travel and Beyond by Rosemarie John and Joseph Ellis portrays a kaleidoscope of all things travel related mixed with just the right dosage of history and culture.

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