From the Field to the Fork: The Passion Behind Boyd’s Asparagus
When you love what you grow, it shows. At Boyd’s Asparagus, Andrew’s passion for his produce goes well beyond the field and straight into the kitchen.
There’s something special about produce grown by people who genuinely love what they
do. For Andrew at Boyd’s Asparagus, asparagus isn't just something he grows - it's something he loves to eat, experiment with and share with others.
We recently visited Boyd’s Asparagus to get a behind-the-scenes look at the growing process and meet the passionate people behind one of spring's most loved vegetables. And if there's one thing we learnt from Andrew, it's that there's no shortage of ways to enjoy asparagus!
An Asparagus Tragic Through and Through
"I'm an absolute asparagus tragic," Andrew laughs, and after hearing all the ways he enjoys it, it's easy to see why. From omelettes and stir-fries to curries, roasted vegetables and BBQ favourites, asparagus makes a regular appearance in Andrew's kitchen. He loves it steamed with a little freshly grated Parmesan, thrown on the BBQ, roasted, boiled or even enjoyed raw.
But despite all the possibilities, his personal favourite is surprisingly simple.
Andrew prefers his asparagus boiled for around two and a half to three minutes — just long enough for the outside to soften while keeping that satisfying crunch on the inside, salt, pepper, a bit of butter and a sprinkle of parmesan cheese on top.
Sometimes, the simplest preparation is all you need to let great produce shine.
Boyd's Asparagus and Its Menu Possibilities
Andrew's enthusiasm is a perfect reminder of just how versatile asparagus can be.
With its fresh flavour, vibrant green colour and distinctive texture, asparagus can take centre stage on a plate or complement a wide range of dishes.
For chefs and foodservice operators, that versatility creates plenty of opportunities to bring something seasonal to the menu.
Whether it's folded through a breakfast omelette, tossed into an Asian-inspired stir-fry, added to a fragrant curry or grilled on the BBQ for a smoky finish, asparagus works across cuisines and meal occasions. It can be roasted alongside other seasonal vegetables, served as a simple side with Parmesan or enjoyed raw in fresh spring salads.
And as Andrew's favourite preparation proves, sometimes all it takes is a few minutes in boiling water to bring out the best in this spring favourite.
Great Produce Starts with Passionate Growers
Behind great produce are growers who genuinely care about what they're putting into the market.
Andrew's enthusiasm for asparagus extends beyond growing it. His love for eating and experimenting with the vegetable reflects a deeper appreciation for the product and what makes it special.
And that's exactly the kind of passion that makes grower relationships so valuable.
Growers who love their product understand it inside and out. They know what quality looks like, how growing conditions influence the harvest and why consistency matters to the chefs and kitchens relying on their produce.
That combination of passion, knowledge and hands-on experience helps build the trust and reliability that are so important in the foodservice industry.
At Bidfood, we're proud to work alongside dedicated New Zealand growers like Boyd’s Asparagus, connecting their hard work and quality seasonal produce with kitchens across the country.
And when it comes to Andrew's favourite vegetable, we think he sums it up best:
"Beauty, can't beat 'em!"
Make the most of asparagus season while it's here. Explore our fresh asparagus range on MyBidfood or speak to your local Bidfood sales representative to bring this spring favourite to your menu.
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