Asparagus Preserved in Oil

1. 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.

2. 2

   Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil.

3. 3

   Remove from the heat and cover to keep warm.

4. 4

   Meanwhile, place a griddle pan over high heat.

5. 5

   Add the long asparagus spears and cook, turning once or twice, until lightly charred.

6. 6

   Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes.

7. 7

   This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.

8. 8

   Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21).

9. 9

   Remove the asparagus from the vinegar bath and pack it, upright, into the jar.

10. 10

    Add a few herbs.

11. 11

    Pour in two-thirds of the lemon juice, then cover completely with oil.

12. 12

    Seal with a lid (see p. 22).

13. 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.

14. 14

    Keep in a cool, dark place for 6 weeks before using.

15. 15

    Consume within 4 months.

16. 16

    Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.

17. 17

    Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.

* Per serving · 4 servings · Values may vary.