Preserved Asparagus Recipes

PICKLED ASPARAGUS (3 WAYS!)

Steps:

• Prepare a water bath canner, if canning. Skip this step for refrigerator pickles.
• Wash and trim asparagus, removing woody ends.
• Cut asparagus to fit in jars, leaving 1-inch headspace.
• Add sliced onions, garlic cloves and whole spices directly to each jar (1 tsp per jar for most spices).
• In a large saucepan, heat liquid brine ingredients (vinegar/water) along with sugar, salt and any ground spices. Allow the mixture to come to a rolling boil, then remove from heat.
• Pour the hot brine over the asparagus spears in jars, leaving 1-inch headspace.
• Cap the jars with 2 part canning lids.
• If canning, process in a water bath canner for 15 minutes for shelf-stable asparagus pickles (12-18 month shelf life).
• For refrigerator pickles, allow the jars to cool to room temperature before storing in the refrigerator (roughly 1-month shelf life refrigerated).

PRESERVED ASPARAGUS

Steps:

• Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
• Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
• In a saucepan, combine vinegar, water, and salt; heat to boiling.
• Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
• Use a plastic knife to release any air bubbles and seal jars.
• Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.

ASPARAGUS PRESERVED IN OIL

Steps:

• Trim away the tough woody ends of the asparagus, then cut into lengths 3/8 inch less than the height of your larger jar, keeping the tender trimmed-off bits to one side.
• Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil. Remove from the heat and cover to keep warm. Meanwhile, place a griddle pan over high heat. Add the long asparagus spears and cook, turning once or twice, until lightly charred. Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes. This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
• Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21). Remove the asparagus from the vinegar bath and pack it, upright, into the jar. Add a few herbs. Pour in two-thirds of the lemon juice, then cover completely with oil. Seal with a lid (see p. 22). Repeat the entire process with the trimmed-off ends and the smaller jar, using up the remaining garlic, peppercorns, herbs, lemon juice, and oil.
• Keep in a cool, dark place for 6 weeks before using. Consume within 4 months. Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
• VARIATION
• Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.

ROASTED ASPARAGUS WITH PRESERVED LEMON

Steps:

• 1. *Note: Rinse the preserved lemon in a fine mesh strainer first. Two options: the pulp can be removed before chopping the preserved lemon. {Or} chop it whole including the rind and pulp-but remember to remove any seeds in either case.
• 2. Preheat oven to 400°. Place asparagus in a single layer in a parchment-lined wide and shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.
• 3. Roast asparagus to desired doneness (10 minutes for medium-thick spears). Serve immediately.
• 4. Suggestion: After removing the asparagus from the oven I set the spears aside to cool about 10-15 minutes. I lined a serving platter with a mix of fresh baby spinach leaves and arugula. Once the asparagus spears had cooled, they were transferred to the platter (*including* the juices and bit and pieces of the preserved lemon) and then garnished the top with fresh chives including chive blossoms.