ASPARAGUS PRESERVED IN OIL

Asparagus Preserved in Oil image

Yield makes 2 jars (one 16-ounce, one 8-ounce)

Number Of Ingredients 7

1 pound, 2 ounces asparagus
1 1/4 cups cider vinegar or white wine vinegar
2 fat garlic cloves or shallots finely sliced
1 teaspoon peppercorns
A few rosemary, thyme, or basil sprigs
7 tablespoons lemon juice
1 3/4 to 2 cups olive oil

Steps:

Trim away the tough woody ends of the asparagus, then cut into lengths 3/8 inch less than the height of your larger jar, keeping the tender trimmed-off bits to one side.
Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil. Remove from the heat and cover to keep warm. Meanwhile, place a griddle pan over high heat. Add the long asparagus spears and cook, turning once or twice, until lightly charred. Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes. This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21). Remove the asparagus from the vinegar bath and pack it, upright, into the jar. Add a few herbs. Pour in two-thirds of the lemon juice, then cover completely with oil. Seal with a lid (see p. 22). Repeat the entire process with the trimmed-off ends and the smaller jar, using up the remaining garlic, peppercorns, herbs, lemon juice, and oil.
Keep in a cool, dark place for 6 weeks before using. Consume within 4 months. Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
VARIATION
Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.