Asparagus Preserved in Oil

Name: Asparagus Preserved in Oil
Yield: makes 2 jars (one 16-ounce, one 8-ounce)
Ingredients: 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

January 24, 2012

Season: May to June: Spotting the first tips of asparagus pushing their way above ground in late spring is one of the greatest moments of the growing year. Use a good but not really expensive olive oil (see p. 30). When the asparagus has been eaten, the flavored oil can be used to make a lovely salad dressing. You will need one jam jar that is about 8 inches high, with a capacity of about 16 ounces, and a second jar with a capacity of about 8 ounces.

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