John Myers
Ingredients for 3 servings:
- 1 kg asparagus, peeled
- 1 liter of water
- 30 g salt
- 60 g sugar
- 2 ½ g preserving aid (sorbic acid)
- 2 ½ g citric acid, if necessary
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the asparagus in water for 3-4 minutes, depending on the thickness of the asparagus, until al dente. Remove from the water to prevent further cooking (discard this water). Bring fresh water to a boil with all the ingredients and layer the asparagus spears in tall jars, with the tips toward the bottom of the jars to avoid damaging the heads when removing them. Fill the jars to the brim with the brine and seal them (twist-off jars). Now microwave the jars at full power for about 3 minutes per 0.5-liter jar. The jar lids should curve slightly so that the jar rocks slightly when left upside down to cool. Once cooled, the whole thing is vacuum-sealed. This asparagus goes well with cold platters. It can be served as asparagus and ham rolls, goes well in ham and chive pancakes, and can be served hot with hollandaise sauce. Of course, you can also use asparagus tips or sliced asparagus in this way. Prepared with citric acid, it goes well with cold platters or asparagus/ham rolls – without citric acid, it goes well with filled pancakes or hollandaise sauce.
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