Marinated asparagus

Ingredients for 1 servings:

• 1 kg asparagus, fresh
• ½ liter of water
• 1 tbsp salt
• ¼ liter vinegar (white wine vinegar)
• 3 tsp sweetener, liquid
• 1 tsp peppercorns, black
• 1 tsp tarragon, dried or fresh
• 1 tsp dill, dried or fresh
• 1 tsp chervil, dried or fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for a 1-liter glass

Peel the asparagus. Add the salt to the water and bring to a boil. Boil the asparagus skins in the salted water for about 15 minutes. Strain the stock and mix with 3 teaspoons of sweetener, the white wine vinegar, and the peppercorns, and heat. Cook the asparagus in it for about 5 minutes. Carefully remove the asparagus and place it, heads up, in a well-rinsed twist-off jar. Add the herbs. Bring the stock back to a boil and pour it over the asparagus spears while it’s still hot. Immediately close the jar tightly and let it cool. Tip: Trim the raw asparagus to the size of the jar beforehand.