Preserved Asparagus

Look forward to this fine asparagus recipe:

Peel the asparagus generously, removing everything woody together, and cut to the height of the jars.

Boil the water (1) with the citric acid and gently cook the asparagus covered with a dishcloth for 3 minutes. Then put them in a basin of cold water and cool them for a few minutes with cold running water.

Place the well-drained asparagus, tip first, as tightly as possible into jars. Keep the jars horizontal for filling, especially to avoid damaging the asparagus tips.

Bring water (2), salt, sugar and juice of one lemon to a boil and pour over asparagus. As a final step, divide the lemon peel pieces among the jars and close the lids tightly. Place in a hot water bath and pasteurize at 98 °C for 50 to 60 min. Remove and cool.

These asparagus can be kept for up to 1 year. The asparagus broth can be used for soups, sauces and the like.

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