Summary

Ingredients

• 2 kg asparagus, green, short sticks as thick as a pencil
• 2 liters water
• 1 teaspoon, leveled salt
• 0.5 teaspoon ½ sugar
• 400 ml balsamic vinegar, white
• 100 ml olive oil
• 20 g salt
• 50 grams sugar
• herbs Provence
• Garlic cloves)
• Peppercorns, black
• Tomato (s), dried

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Instructions

1. Wash the asparagus, cut to the height of the glasses. The thin sticks do not need to be peeled.
2. Bring the water with the teaspoon of salt and half a teaspoon of sugar to the boil. Blanch the asparagus stalks in portions for 30 seconds. Place on a sieve, drain and layer in the glasses, point down. Put some Provence herbs, a few peppercorns, a piece of garlic clove and a few pieces of sun-dried tomatoes in each glass.
3. Measure 1.5 liters of the asparagus stock, add the balsamic vinegar, sugar and salt. Bring to the boil and fill the glasses with it up to 2 cm below the rim. Put a little olive oil on top of each glass. Close with the lids.
4. Boil the glasses in the preserving kettle for 30 minutes at 90 ° C. Time counts when the temperature is reached.
5. The asparagus is wonderfully crunchy, can be eaten as a salad, is suitable for finger food variants, is good in ham rolls with raw ham or in salami rolls
6. Also in great demand as a gift in my circle of friends.
7. Tip: The lead-thick sticks do not need to be peeled. If you use thicker sticks, you have to peel the asparagus in the lower third and adjust the blanching time.