Preserved Grilled Asparagus
When it’s winter and you’re waist deep in snow, you’ll be glad you grilled a bunch of asparagus and preserved it in oil to remind you what green tastes like. They are spectacular chopped up in an omelette with plenty of grated Parmigiano Reggiano cheese. Or right out of the jar… no judgement.
Directions
Wash and chop the bottom inch off the asparagus, pat dry.
On a hot grill, quickly char all sides of the asparagus, taking care not to overcook. They shouldn’t be mushy. Take extra care if your asparagus is extra skinny.
In the bottom of the 500ml mason jar, dissolve the salt in the red wine vinegar and add a little dash of olive oil.
Pack all of the asparagus in as tightly as you can and fill to the brim with olive oil. Close the lid tightly and store upside down to seal. Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 2 weeks.
Oils
