Pickled Asparagus

We had to be creative with all of the asparagus we aquired in June here's a great recipe.

Overnight Pickled Asparagus

Ingredients:

Brine: (for about 4 quarts)

• 4½ cups water 
• 4½ cups white distilled vinegar (5%) 
• 6 small hot peppers (optional) 
• ½ cup canning salt 3 teaspoons 
• dill seed (or dill weed)

In each quart jar, add:

• ¼ teaspoon garlic powder 
• 1 teaspoon dehydrated onion

 Asparagus: cut to height of bottle

 

Directions:

1.    Bring pan of water to a boil.  Blanch asparagus by boiling for 90 seconds and then place in ice water to cool.

2.    Once cool, pack asparagus into quart jars as tight as possible.

3.    Bring water, vinegar, peppers (optional), salt and dill to a boil.

4.    With jars tightly packed, pour hot brine over the asparagus, top with lid and allow to cool to room temperature.

5.    Place in refrigerator and use within 2-3 weeks.  Ready to eat within 24 hours.

Cream of Asparagus Soup

We made this several weeks ago with some of the asparagus we froze back in June. It was delicious!
 Cream of Asparagus Soup
Ingredients:

• 2 lbs of asparagus ends trimmed and cut into 1 inch pieces
• 1 cup diced onion
• 3 cups chicken broth
• 1/4 c butter
• 1/4 all-purpose flour
• 2 tsp salt
• 2 pinches ground black pepper
• 2 cups milk
• 1 cup sour cream
• 2 tsp lemon juice

Directions

1. In a large saucepan, combine asparagus, chopped onion, and 1 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables (we used an immersion blender). Set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.