Summary

Ingredients

• 500 g asparaus
• salt
• sugar

For the marinade:

• 3 tablespoon vinegar
• 2 teaspoons mustard
• 3 tablespoon oil
• 0.5 ½ bunch chives
• 1 onion (s)
• salt
• pepper

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Instructions

1. Peel the asparagus, leave whole and cook in water with salt and a little sugar.
2. Now collect 1/8 l asparagus stock and mix with all the ingredients of the marinade and season to taste.
3. Place the cooked asparagus in a shallow bowl and pour the marinade over it.
4. Let the pickled asparagus steep in the refrigerator for at least 1 hour.
5. It goes well with fresh bread and, if you like, a ham platter with raw and cooked ham.