Pickled white asparagus
Pickled white asparagus preserve and prolong the taste and delicacy of a vegetable with an impossibly short natural season.
In Denmark there’s a strong tradition for using white asparagus with chicken in mayonnaise or white sauce, and most of the time the asparagus are tinned or bought in a glass jar. I’m pretty allergic to all kinds of ready-made preserved vegetables and make my own pickled beets and pickled cauliflower, so I was quite pleased, when I found out how easy it is to make your own pickled white asparagus, when the vegetables are in season.
The pickled white asparagus can be served in salads and with eggs, fish, chicken and meat. This means that they disappear almost as soon as they are made, so in reality they don’t prolong the season for white asparagus with much more than a couple of weeks. Just remember to store the jar in the fridge for as long as the pickled white asparagus last.
1 litre water
100 ml white wine vinegar
2 tbsp honey
1 tbsp fennel seeds
Small bunch of crown dill
500 g white asparagus
Wash and peel the white asparagus.
Make a pickling liquid brine by bringing water, vinegar honey, herb and spices to the boil.
Place the asparagus in a clean airtight jar, pour the brine over the vegetable and leave them for a week before you start to use them.