Posted on 03/09/2017 4:37:45 PM PST by Jamestown1630
http://www.freerepublic.com/focus/f-chat/3254561/posts
Last time, or close to it, me & Johnny talked cookin’. :(
I’m sure he’s still up there ‘cookin’! He complained at one point that being a chef was a young man’s job.
But Johnny has new legs, now :-)
Easy refrigerator pickled asparagus
Ingredients:
(Makes 2 (24-ounce) or 4 (12-ounce) jars)
3 pounds asparagus, washed and trimmed to fit your jars
1½ cups water
1½ cups white vinegar
2 tablespoons salt
2 tablespoons pickling spice (*To DIY, see recipe below.)
2 garlic cloves, peeled and lightly crushed
Assemble:
Combine vinegar, water and salt in a saucepan over medium heat and bring to a boil. Set aside.
Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus to the pot and cook for exactly 1 minute. Transfer asparagus to a colander and run under cold water until chilled.
Place 1 tablespoon of pickling spice and 1 garlic clove in the bottom of each jar (split the spice and garlic cloves if using 4 jars). Divide asparagus evenly between the jars. Pour pickling liquid over asparagus. Seal jars and let cool to room temperature, then store in the refrigerator.
Let the pickles rest in the fridge at least 24, and preferably 72, hours before eating. The pickles will keep for 2 weeks.
* Pickling Spice
(Makes 1 cup)
Ingredients:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
1 tablespoon red pepper flakes
1 tablespoon ground mace
1 small cinnamon stick, crushed into a few pieces
12 large, or 18 medium, bay leaves, crumbled
1 tablespoon whole cloves
½ tablespoon ground ginger
Assemble:
Place a small pan over low heat and toast peppercorns, mustard seeds and coriander seeds until just fragrant. Remove pan from heat and gently pour spices onto a cutting board. Lightly crush spices using a heavy pan, the side of a knife or a very quick spin in a spice grinder.
Combine the cracked spices with the rest of the spices in a medium bowl and mix until thoroughly combined. Store in an airtight container.
https://putneyfarm.com/tag/easy-refrigerator-pickled-asparagus/
Love his smile. I’m sorry that he had to suffer.
It’s a little early for asparagus. I expect maybe next month. I generally roast them. Since I’ve started making quiches from scratch, I might put them in when they come in season.
I much prefer thicker asparagus - I think it has more flavor. This is the one vegetable that has to be cooked perfectly - it can be so mushy and disgusting if abused.
That Swiss dessert is like an elegant Eton Mess.
Thank you for the tip about peeling the stubs! I will try this definitely.
Our oldest daughter and son in law have an organic diary farm in rural central NY. I am going to help them put in an asparagus bed - anyone have tips? I know that we need a deep trench and plenty of manure (they have plenty of that). Our daughter is expecting (identical!) twins in July so we had best get to it this year.
LOL!
One of my favorite asparagus bites..
Take a piece of prosciutto, lay it out flat and put a smear of cream cheese on it. Lay an asparagus spear on it and roll the spear up in the prosciutto. Lay on a parchment lined baking sheet and bake at 400 for 15 minutes or so. Asparagus spears are all different sizes and lingths, so there is no one-size-fits-all baking time. I like the spear to be a little al dente so the bite has some texture and isn’t just mush.
He certainly was a firecracker,wasn’t he? *grin*
Pureed cauliflower was as good as potatoes. And guilt free.
Thx for that suggestion. I will try Carbquick.
I don’t like asparagus, but I might use that tart recipe for other things.
? SARDI'S ASPARAGUS
Plate steamed whole thick asparagus spears.
Top w/ 2 sunny-side up eggs fried in browned butter.
SERVE blanketed w/ your best Parm.
A twist on Eggs Benedict, really. I’d love to get my hands on that cookbook, Liz. I’m one of the few people around who still adores Sardi’s!
Are we going to discuss Chelsea’s pancakes this week??? Not asparagus, I know, but green things...
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