Smoky Pickled Asparagus

By • April 8, 2010 • 9 Comments


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Author Notes: I love all things pickled and I'm always looking for new ingredients to add to my list. The asparagus is perfect - its crunchiness mellows into a tender bite without going limp while marinating. These spears are simply trimmed, then soaked in a smoked paprika-laced vinegar bath for a few hours until they are smoky, very (very) tangy and a little bit addictive. - notlazy.rustic.notlazy.rustic.

Food52 Review: To begin with, this recipe couldn’t be easier -- just put a few things on the stove and prep your asparagus and shallots while they simmer. Then leave them alone for a while and, when you come back, you have something tasty waiting for you! I love that the asparagus stays crisp; it is tart and just the right amount of smoky. These spears are great chopped into a salad, as a finger snack, or with a cheese or charcuterie tray -- but I think where they will truly be the belle of the ball is at the head of the line at our next Jazz Brunch Bloody Mary Buffet. I also am planning to use the shallots and smoky vinegar in a vinaigrette. A success all around! - aargersiA&M

Serves a bunch

  • 2 cups white wine vinegar
  • 3 cloves garlic, peeled and finely chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon smoked paprika
  • 1 bunch thin asparagus spears (about 1 1/4 pounds)
  • 1 medium shallot, peeled, thinly sliced and separated into rings
  1. In small saucepot, whisk together vinegar, garlic, salt, sugar and paprika until sugar and salt have dissolved. Over high heat, bring mixture to a boil; let boil 1 minute.
  2. Meanwhile, trim bottom inch from asparagus spears. Place spears in a resealable container or baking dish (I use an 8" pan). Top with sliced shallots.
  3. Pour hot vinegar mixture over asparagus, carefully adjusting asparagus to make sure they're mostly covered (if not completely).
  4. Let sit uncovered at room temperature 3 hours, stirring occasionally. Store, covered, in pickling liquid in the fridge.

Tags: Appetizers, can be made ahead, seasonal, Side Dishes, snack, Spring, Vegetables, Vegetarian

Comments (9) Questions (1)

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almost 4 years ago ENunn

Yes, beautiful and very alluring: will make.

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I polished of the rest of the asparagus last night (yum!) and then I used the vinegar and shallots to make a vinaigrette with lemon, olive oil, oregano and honey - also yum - don't waste the vinegar! Tasty all around!!!!

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almost 4 years ago notlazy.rustic.

that's a great idea - i love the thought of adding honey to the brine. i'm glad you enjoyed the asparagus!

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almost 4 years ago mom's kitchen

Looks beautiful.... can't wait to try it.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yum! I will try this!

Ls

about 4 years ago gluttonforlife

Gorgeous! And a great figure-saving snack, I might add (although seems like they would go so well with cheese)...

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about 4 years ago notlazy.rustic.

thank you - and i bet you're right about the cheese. i think they would also be great as a cocktail garnish...not very figure-saving either.

Ashtaco

about 4 years ago wanderash

ooohh, i am going to try this one! it looks great!

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about 4 years ago notlazy.rustic.

thank you!