John Myers
Ingredients for 1 servings:
- 2 kg asparagus, white, pencil-thick short stalks
- 2 liters of water
- 1 tsp, leveled sea salt
- ½ tsp sugar
- ½ liter white wine vinegar, 6% acidity
- 50 g sugar
- 20 g salt
- tarragon
- Peppercorns, white
- Allspice
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Wash the asparagus and trim to fit the jars. The thin stalks do not need to be peeled. Bring water to a boil with the teaspoon of salt and half a teaspoon of sugar. Blanch the asparagus stalks in batches for 1 minute. Place them in a sieve, drain, and layer them in the jars, tips down. Add a little tarragon, 8 peppercorns, and 1 allspice to each jar. Measure out 1.5 liters of the asparagus stock, add the vinegar, sugar, and salt. Bring to a boil and fill the jars to within 1.5 cm of the rim. Secure the lids. Cook the jars in a preserving kettle for 30 minutes at 90°C. Time counts from when the temperature is reached. The asparagus is wonderfully crunchy, can be eaten as a salad, is suitable for finger food, and goes well in ham rolls. It’s also a popular gift among my friends. Tip: The pencil-thick stalks do not need to be peeled. If you use thicker stalks, you’ll need to peel the asparagus and adjust the blanching time. Green asparagus can also be prepared this way.
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