Pickled White Asparagus
Galliano uses pickled white asparagus for Bloody Marys, in salads, in white asparagus panna cotta and with guanciale wrapped around it. For this recipe, you’ll need a wide-mouth quart canning jar with a lid and band.
Editor's note: An American Place has closed.
½ lb. white asparagus, preferably from Ross Family Farm in Freeburg, Ill.
3 cups water
1 cup white wine vinegar
3 Tbsp. sugar
2 Tbsp. salt
¼ tsp. vitamin C powder (optional)
• Peel the white asparagus and save the peelings for another use. Bring a pot of salted water to a boil and have an ice bath ready. Blanch the asparagus for 30 seconds, then shock it in the ice water. Once the asparagus is cooled, remove it from the ice water and drain.
• Cut the asparagus to fit inside of the jar with about ½ inch of room from the top.
• Prepare the jar for canning by sterilizing it in a pot of boiling water. Also, sterilize any utensils used during canning and the lid and band in a pot of boiling water.
• Bring the remaining ingredients (the pickling solution) to a boil and then simmer for 10 minutes.
• Drain the jar from the pot of boiling water (but leave the water in the pot to boil for the rolling water bath). Pack the asparagus into the jar, then fill with the pickling solution. You want to leave about a ¼-inch headspace from the top of the jar (the idea is that when the band is screwed on top of the jar, the water’s meniscus is concealed by the band). Place the lid and band on the jar, and tighten the lid fully. Place the jar in the rolling water bath and process for 10 minutes.
• Remove the jar from the pot and allow to cool at room temperature until a seal is formed.
Tags : Asparagus