• Vizzarri Farms
  • 2960 Pakenham Road
  • Koo Wee Rup, 3981
  • Tel: +61 (3) 5942 6217
  • Fax: +61(3) 5942 6254
  • Email:  admin@vizzarri.com.au    

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Product Range:


Aspari - 6kg box

Product size: M

Number of bunches:  - 34 bunches

Weight per Bunch: - 180g

Number of boxes per pallet: - 120 


Aspari Grande

Product size: Large

Number of bunches:  12bunches

Weight per bag: - 500g

Number of boxes per pallet: 64


Koo Wee Farm- 6kg Box

Product size: Small

Number of bunches:  34 bunches

Weight per Bunch: 180g

Number of boxes per pallet: 120



 More about Asparagus...

Asparagus officinalis is a spring vegetable. A flowering perennial plant species in the genus Asparagus in the lily family, like its allium cousins, onions and garlic, it is native to most of Europe, northern Africa and western Asia. and is widely cultivated as a vegetable crop.

Asparagus is a herbaceous perennial plant growing to 100–150 centimetres (39–59 in) tall, with stout larissa stems with much-branched feathery foliage.

Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties.

Only the young shoots of asparagus are eaten.

Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad.