What the Recipe Says
May. 12th, 2019 12:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sous Vide Pickled Asparagus.
1 lb asparagus
1 lemon, zest and juice
2 Tbsp sugar
1 tsp salt
1 cup white wine vinegar
Whisk non-asparagus together. Remove woody ends. Place the asparagus and liquid in a Ziploc and seal. Cook at 82 C (180 F) for 15 minutes if thinner asparagus, 18 minutes for larger. Cool to room temperature. Drain and store in the fridge for up to one month.
What worked: Tasty. Still some crunch and a nice vinegar bite. It was really good on a hot day.
What didn't: 1 lb of asparagus is not that much, especially when the stalks are snapped. I probably should have trimmed the ends instead, and doubled the recipe. I'd probably add a few cloves of garlic into the brine as well.
Will I make it again? Sure. Not as a normal vegetable side dish, but it's good to cut rich flavors like charcuterie.
1 lb asparagus
1 lemon, zest and juice
2 Tbsp sugar
1 tsp salt
1 cup white wine vinegar
Whisk non-asparagus together. Remove woody ends. Place the asparagus and liquid in a Ziploc and seal. Cook at 82 C (180 F) for 15 minutes if thinner asparagus, 18 minutes for larger. Cool to room temperature. Drain and store in the fridge for up to one month.
What worked: Tasty. Still some crunch and a nice vinegar bite. It was really good on a hot day.
What didn't: 1 lb of asparagus is not that much, especially when the stalks are snapped. I probably should have trimmed the ends instead, and doubled the recipe. I'd probably add a few cloves of garlic into the brine as well.
Will I make it again? Sure. Not as a normal vegetable side dish, but it's good to cut rich flavors like charcuterie.
