Smoky Pickled Asparagus
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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! - aargersi - A&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
- 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.
- 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.
- Pour hot vinegar mixture over asparagus, carefully adjusting asparagus to make sure they're mostly covered (if not completely).
- Let sit uncovered at room temperature 3 hours, stirring occasionally. Store, covered, in pickling liquid in the fridge.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Asparagus Recipe
Tags: Appetizers, can be made ahead, seasonal, Side Dishes, snack, Spring, Vegetables, Vegetarian
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about 3 years ago ENunn
Yes, beautiful and very alluring: will make.
about 3 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!!!!
about 3 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!
about 3 years ago mom's kitchen
Looks beautiful.... can't wait to try it.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yum! I will try this!
about 3 years ago gluttonforlife
Gorgeous! And a great figure-saving snack, I might add (although seems like they would go so well with cheese)...
about 3 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.
about 3 years ago wanderash
ooohh, i am going to try this one! it looks great!
about 3 years ago notlazy.rustic.
thank you!