In order to support farmers during this coronavirus epidemic, the Table des Bons Vivants team encourages you to buy a little more fruit and vegetables from your early vegetables. To keep them, nothing could be simpler, as Yves Camdeborde explains in this recipe for asparagus in jars.
Utensils:
1 thrifty
1 salad bowl
1 Perfect style jar, capacity 1 liter
1 large Dutch oven (or sterilizer)
Ingredients:
20 white asparagus (depending on the size of your asparagus)
1 teaspoon of honey
1 pinch of fine salt
1 pinch of Espelette peppers
Important:
Take the time to carefully read the instructions for the jar used. If you use a sterilizer, strictly follow the instructions for use.
Production :
Wash and peel the white asparagus thoroughly. Cut them if necessary two centimeters lower than your jar (keep the trimmings of the tails to make an asparagus cream). Store them very tightly in your jar, head up. Cover with mineral or filtered water, add honey, pinches of salt and peppers and close your jar.
Place the jars upright and set in your Dutch oven (or sterilizer). Cover with water (3 cm above the jars). Bring to a boil and allow to sterilize at low boil for 1 hour 15. Let the jars cool completely in the pot after sterilization.
Remove the jars from the Dutch oven when they are cold, check the tightness of the jars, dry them well, place a label with date and title on them.
Keep your jars in a dry and cool place away from light.