John Myers
Ingredients for 1 servings:
- 1 kg asparagus (soup asparagus)
- 750 g water
- 250 g vinegar (cucumber infusion)
- 100 g sugar
- 25 g salt
- 2 ½ g preserving aid (sorbic acid)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes
First, make a broth from the ingredients by boiling everything (except the asparagus) for 2-3 minutes and then allowing to cool. Trim the asparagus evenly so that it fits into a twist-off jar – peel it if necessary and place it tightly in the jar with the heads facing down (so that the heads are not damaged when removing them). Then fill the jar to the brim with the finished broth. Now put the jars in the microwave at full power, for about 3 minutes per 0.5 liter jar. The lids of the jars should curve ever so slightly so that the jar rocks a little when you leave it upside down to cool. Once cooled, the jar is vacuum-sealed. This asparagus goes well with cold platters, even instead of pickles. It is wonderfully crunchy, can be eaten as a salad, is suitable for finger food variations, and goes well in ham rolls. Soup asparagus is cheaper to buy and is ideal for this purpose. Of course, you can also use sliced asparagus in this way. The stock is enough for several jars.
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