I planted my asparagus plants about two years ago now and have been watering and watching the little ferns pop up but no asparagus until just this spring. We planted about six plants and so far we have gotten about a half dozen stalks to pop up. You have to watch them since once they come up they grow fast and get woody quick.
I certainly don’t have enough this year to do anything other than go outside and graze on one every few days but I have never had such a great taste to an asparagus before. If you are patient and have a patch of ground that you don’t need to use year after year the asparagus is a plant that once you plant will come back without much work.
Miranda this morning posted on my page a great looking picture of her pickled asparagus that I just had to share. (Miranda is an amazing cook!!) Miranda is also using the 12 oz tall jars from Ball so that she could get a better length on the asparagus. Thank you Miranda for sharing your work!
- 3 lbs asparagus
- 3 T. pickling spice
- 1 t. crushed red pepper
- 1 1/2 cups water
- 1 1/2 cups vinegar (5% acidity)
- 2 T. canning or kosher salt
- 3 cloves garlic
- Wash asparagus under running water, careful not to break tips. Cut stems from the bottom to fit into the canning jar with a little less than ½-inch headspace.
- Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the tips up.
- In an stainless steel pot combine water, vinegar, spices, and salt. Bring to a boil.
Filling and Processing:
- Pour boiling hot pickling brine over spears, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened clean paper towel. Add hot lids and rings and tighten finger tight. Process in a water bath canner for 10 minutes at a full rolling boil.