Spring is asparagus season. Australian asparagus is available from September to March, and most of it comes in spring, September to November, according to the Australian Asparagus Council. Here's how to pick a good bunch, keep it fresh and cook it, plus the certified organic asparagus we have in store and for delivery.
What asparagus is
The spears are the young shoots of the asparagus plant. The big crop comes in spring, and a smaller summer crop follows, so supply thins out after November.
Green asparagus is the most common kind in Australia. White asparagus is grown in the dark, which stops it turning green. Purple asparagus has thicker, sweeter spears and less fibre than green, so it's more tender.
The main growing areas are around Koo Wee Rup and Dalmore, south-east of Melbourne, and the Sunraysia region around Mildura.
Is it worth buying in spring?
Yes, if you like it. Spring is when Australian asparagus is most plentiful, so it's the easiest time to find good bunches. A freshly cut spear snaps crisp and juicy.
Don't pass over thick spears thinking they'll be woody. The council says thick green spears can be just as tender as medium ones. What matters more is freshness: look for firm, bright, smooth spears with tight, closed tips.
How to use it
Start by snapping off the woody ends between your finger and thumb, as close to the tough part as you can. Then pick a method.
Roast it. Toss the spears in olive oil and roast at 210°C for 6 to 8 minutes, depending on thickness.
Chargrill or barbecue it. Cook for 4 to 5 minutes, turning once after 2 minutes, until just tender.
Blanch it for salads. Cover a bunch with boiling water for 30 to 60 seconds, then cool it in cold water.
Pair it with broad beans. Blanch and peel the broad beans, toss them with blanched asparagus, olive oil, lemon and mint, and finish with shaved pecorino.
What we stock
Organic Asparagus, by the bunch. Certified organic and Australian-grown, like all the fresh fruit and veg on our shelves.
Organic broad beans, loose in the pod. Sold by weight. Pod them on the day you cook, and blanch the beans for a minute before slipping off the pale skins.
Other fresh vegetables are in our organic vegetables range.
Quick questions
How do I keep asparagus fresh?
Treat it like cut flowers. Stand the spears upright in about 1cm of cold water, cover them and keep them in the fridge. Or wrap the bunch in a damp tea towel, put it in a plastic bag and store it in the crisper.
Do I need to peel asparagus?
Not green asparagus. White asparagus is peeled: start 3 to 4cm below the tip, then trim the end.
Can I freeze asparagus?
Yes. Blanch it, cool it quickly, then freeze it. The council says it keeps for up to 8 months.
Where to buy
Pick up a bunch in store at Leichhardt (51-53 Flood Street, 8am to 7pm) or Crows Nest (25 Falcon Street, 8am to 8pm), seven days. Or have it delivered from Leichhardt in our refrigerated van, Monday to Saturday, with no minimum order. Our delivery page has the details.
Written by the Unique Wholefood team. Updated October 2026.
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This article is general information only and isn't medical, dietary or nutritional advice. If you have a health condition, an allergy or intolerance, or you're making a big change to how you eat, please talk to your doctor or an Accredited Practising Dietitian first. Product details, ingredients, allergens, prices and stock are taken from the makers and our listings at the time of writing and can change, so always check the label before you buy. All our fresh fruit and veg is certified organic and Australian-grown; other products are certified organic only where the label says so. Delivery areas, prices and times can change, and the current terms are on our Shipping, Delivery & Returns page.