Asparagus syrup

Ingredients for 1 servings:

• 2 kg asparagus, only the peels
• 2 liters of water
• 2 kg sugar
• 2 tbsp citric acid
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Refreshing taste with a lovely asparagus aroma, delicious in sparkling wine or mineral water

Wash the asparagus thoroughly, then peel and trim the ends. Conjure up a delicious asparagus dish with the asparagus; there are certainly plenty of ideas in the database. Add the asparagus peels and trimmings to 2 liters of water with a little sugar and salt and bring to a boil. Simmer for 10 minutes, then strain. The peels shouldn’t stay in the liquid any longer, or it will become bitter. Leave the asparagus liquid to stand overnight; this will allow the more compact parts to settle. A light, clear liquid will then form on top. Carefully pour this into a saucepan, making sure the bottom part doesn’t mix. Now pour the rest into a much smaller, narrow container. Once again, the clear liquid will settle to the top; carefully pour this into the saucepan as well. Discard the rest. Add the sugar and citric acid to the asparagus liquid and bring to a boil. Bring to a rolling boil briefly, then immediately pour into clean bottles with twist-off caps. Seal while still hot and turn upside down. Let it cool upside down. The syrup tastes great in mineral water and, mixed with sparkling wine, makes the perfect aperitif for an asparagus meal. I’d also like to try making asparagus ice cream with it. I’d appreciate any suggestions in the comments.