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logo Greenfern Greenfern

The story of a New-Zealand family
small asparagus in the text

This isn’t just a business - it’s a family offering you their best products.

Operating since 2001, owner Bill Cummings thrives on producing fresh asparagus daily through the months of September to December.

Bill has been in the asparagus industry since 1989, and along with his wife Irene and son Hadyn run the day to day operations.
Irene is passionate about Farmers Markets, and can be seen selling asparagus at the Waikato Farmers Markets.

Greenfern offers a complete service to growers, buyers, retailers, exporters, and the public, which is second to none.

Cummings family managing Greenfern

Our fresh products

Asparagus is a real nutritional superstar - we grow three “colours”- very thin green spears to spears as fat as your thumb - pale white spears and dazzling purple spears.
Globe artichokes are also our speciality and are available in different sizes.

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We also sell globe artichokes freshly picked from our garden and fresh seasonal produce from local Waikato growers.

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A delicious product for your restaurant

When spring comes, so too does the beginning of the asparagus season - make the most of our fresh organic asparagus by adding them to your menu.

Our fresh Organic Asparagus are available in three colours.
We are able to supply different size spears.

Plus you can also order some Globe artichokes !

« We love Bill and his wonderful asparagus ! A great Cambridge producer. »

Alpha Street Kitchen Bar

How to get our products

How to contact us

Our farm is located between Hamilton and Cambridge, 2 hours drive from Auckland City. We are open for business from 8am to 6pm. Please ring or email us if you need any information.

Bill & Irene Cummings
491 Bruntwood Road
RD1, Cambridge 3493

Phone: 07 827 6687
Cellphone: 027 8276687

Asparagus guide

Taking care of your asparagus is easy... with a little advice we can tell you how best to keep your asparagus fresh and tasty.

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Do not wash the spears until they are to be used. Wrap the butt end in damp paper towels and place in the refrigerator or stand upright in a little water (replaced regularly). Asparagus is best when used as soon after picking as possible, but it will keep up to a week in the refrigerator if it is looked after.


Tough ends should be removed by snapping each spear at the point where it breaks easily. Wash the spears thoroughly and leave them whole or cut according to the recipe.


Blanch prepared asparagus in boiling water for 2-4 minutes depending on size of spears - shorter for thin spears and longer for fatter spears. Plunge immediately into very cold water and drain thoroughly. Either (1) pack into plastic bags and freeze, or (2) place in a single layer on a tray in the freezer and freeze; when frozen, place in a container and store in freezer. Use in soups or casseroles.

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Ideally asparagus should be cooked standing upright with the butts in the water and the tips in the steam. However an easier and very satisfactory method is to use a shallow pan and lay the spears parallel (not more than 2 or 3 layers deep) in sufficient boiling, salted water to cover. Return water to the boil, reduce to a simmer and cook the asparagus until just tender - about 3-4 minutes, depending on the size of spears; drain at once, being careful not to damage the tips.


Cut each spear diagonally into 2.5-5 cm pieces, leaving tips whole. Heat a small amount of oil in a frying pan or wok, and add the asparagus. Stir constantly for 3-5 minutes until just tender.


Place 500 grams of prepared asparagus spears in a flat microwave-proof dish with tips towards the centre. Add 1⁄4 cup water and cover. Microwave at full power (100%) for 6-9 minutes for whole spears, or 5-7 minutes for pieces. Rearrange spears half way through cooking. Let stand 2 minutes before serving.


Today the web offers us many delicious recipes - her are a couple of our favourite ones.

Delicious artichoke panzanella

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To prepare globe artichokes, first trim the stems about 3cm from the base. Boil the artichokes in a large saucepan of water to which a good squeeze of lemon juice has been added to prevent discolouration. Cook for 15-25 minutes, depending on the age and size. They are cooked when an inside petal can be pulled away easily. Turn upside down to drain. Remove the tough outer leaves and the fuzzy choke inside.
Halve the artichokes lengthwise.
Place the bread cubes and artichokes in a large bowl. Drizzle with 3 tablespoons of oil. Toss gently to combine. Place in a roasting dish. Season. Grill for about 7-8 minutes or until lightly browned, turning halfway through cooking.
Return to the bowl. Combine with the tomatoes, olives and basil. Whisk the remaining oil and vinegar to combine and drizzle over the salad.
Recipe and image supplied by Jan Bilton

Asparagus, Leek and Potato Soup

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Melt 1⁄4 cup butter in a heavy saucepan over low heat.
Add leeks, thyme and bay leaf. Cover and cook till leeks are soft, stirring occasionally, about 10 minutes.
Add asparagus and simmer until tender, about 5-8 minutes. Discard bay leaf.
Cook potatoes and add all ingredients together and puree soup in batches in a blender or food processor.
Add salt and pepper to taste.
Add remaining butter if desired.
Reheat and serve hot.

Prosciutto-Wrapped Asparagus

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Cook asparagus until tender-crisp.
Drain and rinse asparagus under cold water to stop the cooking.
Cut the prosciutto into half and wrap each half around a spear.
Serve with lemon wedges and grind black pepper over all.