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1
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.
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2
Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil.
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3
Remove from the heat and cover to keep warm.
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4
Meanwhile, place a griddle pan over high heat.
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5
Add the long asparagus spears and cook, turning once or twice, until lightly charred.
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6
Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes.
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7
This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
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8
Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21).
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9
Remove the asparagus from the vinegar bath and pack it, upright, into the jar.
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10
Add a few herbs.
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11
Pour in two-thirds of the lemon juice, then cover completely with oil.
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12
Seal with a lid (see p. 22).
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13
Repeat the entire process with the trimmed-off ends and the smaller jar, using up the remaining garlic, peppercorns, herbs, lemon juice, and oil.
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14
Keep in a cool, dark place for 6 weeks before using.
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15
Consume within 4 months.
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16
Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
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17
Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.
