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Pickled asparagus in oil
A delicious way to preserve asparagus and the perfect addition to your antipasti platters and with eggs for brunch too
Ingredients
- 250 g asparagus
- 400 ml white wine vinegar
- 1 tsp salt
- 1 bay leaf
- 8 black peppercorns
- 150 ml olive oil
- 150 ml sunflower oil
Instructions
- trim ends off asparagus and peel if they are thick stalks and place in a jar
- Add the vinegar and salt to just under the asparagus tips and place jar in pan of boiling water and boil for 5 minutes
- Drain off the vinegar and pat dry the asparagus then put back in the empty jar
- Add the mix of olive oil and sunflower oil to the jar plus the black peppercorns and the bay leaf
- Pop on a lid and set aside for 3 weeks before using
Video
Notes
This will keep for up 6 months in a cool cupboard, once opened store in the fridge and use within a month.
Use your pickled asparagus in oil as part of an antipasti platter, with poached eggs for brunch, in salads, with pate and in all sorts of other ways too.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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