Asparagus Preserved in Oil

• 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

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. Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil.
3. Remove from the heat and cover to keep warm.
4. Meanwhile, place a griddle pan over high heat.
5. Add the long asparagus spears and cook, turning once or twice, until lightly charred.
6. Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes.
7. This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
8. Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21).
9. Remove the asparagus from the vinegar bath and pack it, upright, into the jar.
10. Add a few herbs.
11. Pour in two-thirds of the lemon juice, then cover completely with oil.
12. Seal with a lid (see p. 22).
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. Keep in a cool, dark place for 6 weeks before using.
15. Consume within 4 months.
16. Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
17. Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.

asparagus, cider vinegar, garlic, peppercorns, rosemary, lemon juice, olive oil

Taken from www.epicurious.com/recipes/food/views/asparagus-preserved-in-oil-389424 (may not work)