Lemon & Tarragon Pickled Asparagus

Lemon & Tarragon Pickled Asparagus- Putting Up with Erin

Lemon & Tarragon Pickled Asparagus- Putting Up with Erin

Dirty thirty? Thirty and flirty? What other things do people say when you turn that ripe old age of 30? Yep, today is the day, and I’d be lying if I said that I’ve had no anxiety leading up to today. Media and society has a tendency to paint turning 30 as a turning point in a woman’s life: “she should probably have her ducks in a row”… “after 30 it’s harder to stay fit”… “after 30 dumb life decisions should be avoided”… “her body begins to look like her mothers’”… and that “she is reaching her… cough… peak”! The past year has been pretty epic, tons of big changes, TONS of fun, and tons of figuring out what makes me tick/happy. While I don’t see my 30th year being all that different than my 29th, I do feel that I can chock the past year up to “getting it out of my system”. We will see… ha. :)

Lemon & Tarragon Pickled Asparagus- Putting Up with Erin

I decided to take myself out to lunch the other day to the new restaurant at Applecrest Farm Orchards in Hampton Falls, NH. The farm recently underwent a huge expansion including the addition of their farm-to-table restaurant: Farm Bistro. As I missed out on the asparagus at the farmers’ market the previous Saturday, I jumped at the opportunity when I saw the “our own” table while walking around the market after lunch. I picked up two bunches with skinny stalks as I find those are easier to cram in a jar and typically are a bit crunchier. Inspired by how asparagus is typically served in a restaurant, I decided to play around with some lemon, shallot, and tarragon flavors.

Lemon & Tarragon Pickled Asparagus- Putting Up with Erin

Lemon & Tarragon Pickled Asparagus

Yield: 2 pints

Ingredients

  • 2lbs asparagus (cleaned and trimmed)
  • 2 half inch lemon zest rings (white piths removed)
  • 1/2 shallot (thinly sliced)
  • 4 sprigs fresh tarragon
  • 1/2 tsp whole mustard seed
  • 1/2 tsp whole peppercorns
  • 1 Tbsp kosher/sea/pickling salt
  • 1-1/2 cup apple cider vinegar
  • 1 cup water

Instructions

  1. In a medium-sized pot bring water to a boil. Blanch asparagus pieces for 1 minute. Remove from hot water and then add to an ice water bath to stop cooking.
  2. In a medium-sized, non-reactive pot, combine water, vinegar, and salt. Bring to a low boil. Remove from heat.
  3. Divide asparagus and remaining ingredients between 2 pint jars. Pour vinegar brine over ingredients leaving approximately 1/2 inch headspace.
  4. Apply lids and rings (finger tight).
  5. Let jars cool and then place in fridge for a quick pickle OR... process in a hot water bath for 15 minutes. Remove from bath and let cool on a folded towel for 12-24 hours. Let pickle in a cool dry place for at least 3 weeks before consuming.


2 responses to Lemon & Tarragon Pickled Asparagus

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