in Germany

White asparagus pickled in wine

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Ingredients for 1 servings:

  • 1 ½ kg asparagus, white
  • 500 ml vinegar (white wine vinegar)
  • 250 white wine, dry
  • 50 g sugar
  • 2 tsp peppercorns, black
  • 4 sprigs of tarragon, fresh
  • Salt
  • 750 ml water

Instructions

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

enough for 3 glasses of 700 ml each

Wash, peel, and trim the asparagus to equal lengths. Boil 750 ml of water, add 2 teaspoons of salt, and blanch the asparagus for about 6 minutes. Then remove and drain. Reduce the cooking water by about half over high heat. Mix with the vinegar, white wine, sugar, and peppercorns and bring back to a boil. Wash the tarragon sprigs, shake dry, and arrange them upright with the asparagus in the prepared jars. Pour the boiling liquid over them. Close the jars immediately and let cool. Tip: The asparagus will keep in pickled form for about 4 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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