Spring’s Tonic: Aromatic Asparagus (Dureup) Pickles
Special for Parent’s Day: Asparagus Pickles – More Than a Side Dish, It’s a Health Booster!
Create delicious Asparagus (Dureup) pickles that will invigorate your mealtime. This recipe features a golden ratio of plum extract, onion syrup, wild herb enzyme, and raspberry vinegar, resulting in a deep, rich flavor that’s as healthy as a tonic. With an easy-to-follow method, anyone can make these delightful pickles.
Main Ingredients- 300g fresh Asparagus (Dureup)
- 3 cups Dried Pollack broth (or Anchovy-Kelp broth)
- 1 cup Soy sauce (180ml)
- 1 cup Plum extract, Onion syrup, Wild herb enzyme (total 180ml, adjust ratio to taste)
- 1 Tbsp Minced garlic (or 5-6 cloves whole garlic)
- 2 Tbsp Raspberry vinegar (or regular vinegar, optional)
Cooking Instructions
Step 1
Trim the tough bottom ends of the fresh asparagus (dureup). Gently scrape off or peel the brownish outer layer, which can impart a slightly bitter taste. If the stems are very thick, you can also thinly peel them with a vegetable peeler.
Step 2
Wash the prepared asparagus thoroughly under running water. It’s crucial to rinse them meticulously to remove any dirt or debris.
Step 3
Fill a large pot with plenty of water and add a pinch of salt. Bring the water to a rolling boil. Once boiling, carefully add the trimmed asparagus, starting with the thicker stem ends, and blanch for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy.
Step 4
Quickly remove the blanched asparagus from the boiling water and rinse them under cold water to cool them down. Gently press out as much water as possible and then drain them thoroughly in a colander.
Step 5
In a pot, combine the soy sauce, dried pollack broth, plum extract, onion syrup, and wild herb enzyme. Add the garlic – you can use whole garlic cloves sliced or minced garlic. Stir well and bring the mixture to a boil.
Step 6
Once the pickle brine starts to boil, turn off the heat and stir in the raspberry vinegar. Raspberry vinegar adds a pleasant tanginess and depth of flavor. If you prefer less sourness or don’t have raspberry vinegar, regular vinegar is a fine substitute, or you can omit it entirely. Adjust to your preference.
Step 7
Sterilize a glass jar. Tightly pack the drained asparagus (dureup) into the jar, pressing them down. Filling the jar snugly helps prevent them from being exposed to air.
Step 8
Pour the prepared pickle brine, after it has cooled slightly, over the asparagus until it is fully submerged. You can gently press down on the asparagus to ensure the brine seeps in well.
Step 9
Seal the jar tightly and store it in the refrigerator. The pickles are best enjoyed after at least one day of refrigeration to allow the flavors to meld. They will become even more delicious as they age.
