Marinated asparagus
Marinated asparagus is a wonderful crunchy snack that will add flavor to any lunch or dinner. It's extremely easy to prepare and stores perfectly in the refrigerator. Homemade marinated asparagus has a unique taste that will make it your favorite dish. Leave it in the marinade for a couple of days to enjoy the full range of flavor nuances. This recipe provides the opportunity to experiment with spices and methods to create your unique taste tailored to your preferences.
Use half apple cider vinegar for a milder taste. You can add more spices: bay leaf, hot pepper, mustard seeds. Slice asparagus instead of using whole stalks for salads.
Remove the tough lower parts of the stalks before marinating. Pour hot marinade for better flavor penetration. Cool in the jar outside the refrigerator for even saturation.
Choose fresh asparagus without black spots and soft areas. Use quality wine or apple cider vinegar for better taste. Add carrot slices and parsley for aesthetics and flavor.
Vinegar can be combined: half apple cider and half regular. The recipe is easily scalable proportionally to the amount of asparagus. Tastiest after 2-3 days of marinating.
Ingredients for the recipe
Ingredients
Green Asparagus 250g
500 g
Runa Elite Apple Vinegar 6% 0.5l
150 g
Kama Table Vinegar 9% 1l
150 g
Avalon Artesian Still Drinking Water 1.5l
300 g
Khutorok White Crystalline Sugar 800g
1 tsp
NZ Rock Salt 1kg
0.5 tsp
Kamis black pepper pea 20g
a few
Garlic
1-2 cloves
Prypravka Laurel Leaves
1 pc
Parsley 70g
to taste
Carrot
to taste
Preparation steps
01
Marinating preparation — Mix vinegar, water, sugar, salt, and peppercorns in a saucepan. Stirring constantly, bring to a boil and simmer for 2-3 minutes until the salt and sugar are completely dissolved. Time: 5 min. Guide: Marinade is clear, without salt and sugar granules.
02
Asparagus preparation — Wash asparagus under running water. Remove the tough lower parts of the stalks (3-4 cm), leaving the tender upper half. Time: 5 min. Guide: Asparagus is clean, without sand and dirt.
03
Vegetable slicing — Slice the carrot thinly with a vegetable slicer. Finely chop the parsley. Crush the garlic into slices. Time: 5 min. Guide: Carrot is sliced thinly, garlic is divided into slices.
04
Jar preparation — Take a clean dry glass jar with a capacity of 1 liter. Rinse with hot water, but do not wet before. Time: 2 min. Guide: Jar is clean and completely dry.
05
Laying out components — Place layers in the bottom of the jar: asparagus, carrot, parsley, garlic, bay leaf, and peppercorns. Lay the asparagus tightly but carefully to avoid damaging it. Time: 5 min. Guide: Components are laid out evenly, jar is filled three-quarters full.
06
Pouring marinade — Pour hot marinade into the jar so it covers the asparagus by 1-2 cm. Leave a small void from the neck. Time: 2 min. Guide: Marinade covers all asparagus, filling is sufficient.
07
Tip: Marinated asparagus is stored in the refrigerator for up to 3 weeks in a closed jar. Serve as a standalone snack, add to salads or meat dishes. You can reuse the marinade for the next portions of asparagus by adding fresh components.
Where to order ingredients
Select the required ingredients in one of the stores
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