The asparagus fairy visited me Friday leaving an entire flat of fresh-from-the-field asparagus for me to enjoy! She brings me flats of asparagus 2-3 times each spring. I like to preserve most of it, but of course we eat a lot of it fresh too. The brighter side of living near agriculture land :)
Friday & Sunday night's dinner included a course of seared asparagus with a glaze made from a wine and stone-ground mustard reduction. It looked a little like:
|where i got the idea|
Today I spent the majority of the day canning the rest of the asparagus and this is how it went...
|rinsed in cold water and trimmed the bottoms|
(this is 1/2 of what I processed today.)
|the jars with red stuff have hot pepper flakes for extra goodness|
|pack the jars tightly and pour in the pickling liquid|
|boil jars for 15 minutes|
|now the hard part...wait 3 weeks|
Three weeks from now I get to enjoys these beauties! I can hardly wait...about 1/2 the batch is made with hot peppers and the other half is a standard pickling recipe with garlic added.
I love this stuff!