Avoid having to buy costly imported asparagus later in the year by preserving British asparagus whilst we are in the height of the British season ... with the added bonus of having a ready-made salad dressing.

  

For each kilo of asparagus, you'll need 400ml cider/white wine vinegar, 3 garlic cloves (finely chopped), couple of tsp of peppercorns, sprigs of rosemary, thyme or basil, 200ml lemon juice and approx 650ml olive oil plus two tall sterilised 500ml jars (with lids).

  

Trim the woody ends of the asparagus and cut into lengths approx a cm less than the height of the larger jars.  Bring vinegar and approx 260ml water to the boil, remove and cover to keep warm.  Put the asparagus on the griddle (high heat), cook until lightly charred on all sides then drop into the hot vinegar for 3-4 minutes.

  

Adding garlic/shallots and peppercorns into the 500ml jar, remove the asparagus from the vinegar then pack upright into the jar.  Add herbs, pour over lemon juice then cover completely with oil and cover.

 

Once made, it needs to be kept in a cool, dark place for six weeks before using and consumed within four months.  Refrigerate after opening, ensuring that asparagus is constantly covered with oil and use within six weeks.

 

 

Photograph used with kind permission of www.british-asparagus.co.uk © Copyright 2010 British Asparagus