A delicious way of preserving fresh, in season asparagus! Pickled asparagus is great to have in the pantry or fridge to add to salads, or top with a homemade cheese sauce throughout the year.
4 bunches of asparagus
1 cup of water
1/2 cup of vinegar
1/4 cup sugar
pinch of salt
To prepare the asparagus, cut roughly an inch off the bottom of each spear, if the cut feels a little woody still, then remove a little more of the bottom of the spear. Then used a vegetable peeler peel from approximately half way from the middle to the bottom of the stem to trim away the stringy exterior of the base of the spear until you get to the tender center.
In a saucepan that is big enough to hold the asparagus, boil enough water to submerge the asparagus in. When the water is on the boil, place the prepared asparagus into the boiling water simmer for 2 minutes then strain in a colander and refresh with cold running water, until the asparagus is cold. In a container that is long enough to hold the asparagus mix the pickling liquid until the sugar and salt has dissolved. Place the asparagus into the pickling liquid and into the fridge, it is ready to eat strait away and will keep in the fridge for a couple of months.