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Rosinenkind's tarragon asparagus, canned

updated

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Ingredients for 1 servings:

  • 2 kg white asparagus
  • 2 tbsp salt
  • 500 ml vinegar (white wine vinegar)
  • 200 g sugar
  • 6 sprig(s) tarragon, fresh or 4-6 tbsp dried
  • ½ bunch chervil, fresh or 3 tbsp dried
  • 1 tsp black pepper, whole

Instructions

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

Cook the trimmed asparagus in salted water for 15 minutes, drain off all but 500ml of the cooking water, then add the vinegar and sugar and let it simmer for another 5 minutes. Prepare the herbs. Layer the asparagus upright in two large jars. Divide the herbs and spices evenly between the jars, pour over the boiled stock, and immediately seal the jars. This also works well with salsify. Keeps for about 2 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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