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.