Servings: jar
Pickled White Asparagus
My take on a delightful recipe with pickled asparagus - the white kind. At home, we love the combination of white asparagus, sauce hollandaise or sauce mousseline, shrimp, and preferably summer truffle.
Ingredients
- 500 gram Asparagus white
- 18 gram Salt
- Atamon can be omitted
Poaching Liquid
- 300 gram Water
- 300 gram Apple Cider Vinegar can be replaced with another vinegar
- 100 gram Sugar
- 10 pcs. Peppercorns to taste - use more if you want a sharper taste
- 1 pcs. Bay Leaf to taste - use more if you want a sharper taste
- 2 gram Mustard Seeds to taste - use more if you want a sharper taste
Instructions
- Start by gently snapping your asparagus. The part that breaks off (the bottom) should be discarded.
- Peel them, but avoid touching the heads.
- As long as they “fray” at the bottom, you need to peel more off.
- If your pickling jar is not very large, cut them into smaller pieces.
- Place them in a bowl and sprinkle salt over them. Rub the salt into them to draw some of the liquid out.
- Let them sit and draw for about 1 hour.
- Put all your brine ingredients in a pot and bring to a boil until the sugar has dissolved.
- Rinse your pickling jar with atamon.
- Rinse your asparagus free of salt and put them in your pickling jar.
- Pour the brine over your asparagus so that the entire jar is filled.
- Seal the jar and place it in the refrigerator (or a cool) dark place.
- Let them draw for at least 1 week, but they can last up to half a year.
- Bon appétit.