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Pickled asparagus
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1kg of white asparagus, possibly of the same size,
1 litre of white wine vinegar,
2 teaspoons of salt,
10 bay leaves,
black peppercorns.
Introduction
The preservation of asparagus in vinegar, unlike in oil, keeps it crunchy. This way the asparagus, which is a naturally tenacious vegetable, will remain firm and tasty even after months. The aftertaste left by the vinegar enhances the flavour of the shoot with an aromatic tone. Ideal both as appetiser and as side dish.
Preparing
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