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🍽️ Quick Pickled Asparagus

250 kcal · 30 min · 4 servings

Quick Pickled Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus under running water.
  2. 2. Peel the asparagus completely.
  3. 3. Trim the ends so that all stalks are roughly the same length.
  4. 4. Bring 750 milliliters of water to a boil in a pot.
  5. 5. Add 2 teaspoons of salt to the boiling water.
  6. 6. Add the asparagus to the water and cook for about 6 minutes (this is called blanching, i.e., short cooking in boiling water).
  7. 7. Lift the asparagus out of the water with a slotted spoon.
  8. 8. Let the asparagus drain well.
  9. 9. Continue to reduce the cooking water over high heat until it has roughly halved.
  10. 10. Stir vinegar, white wine, sugar, and peppercorns into the reduced liquid.
  11. 11. Bring the liquid back to a boil.
  12. 12. Wash the tarragon sprigs under running water.
  13. 13. Shake the tarragon sprigs dry.
  14. 14. Layer the asparagus upright into the jars.
  15. 15. Distribute the tarragon sprigs between the asparagus stalks in the jars.
  16. 16. Pour the boiling liquid immediately over the asparagus in the jars.
  17. 17. Seal the jars immediately.
  18. 18. Let the jars cool down at room temperature.

Nutrition per serving