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Grilled Asparagus Preserved in Olive Oil

Grilled Asparagus Preserved in Olive Oil
Yields 1
Grilled asparagus have a subtle flavor that pairs well with the fruitiness of olive oil. This recipes doesn't dress up the asparagus in a lot of flavors, but lets its natural early-summer green flavor shine through.
  1. 1½ pounds asparagus*
  2. ½ cup white vinegar
  3. 3 1-inch zest strips from an orange
  4. 1 teaspoon kosher salt
  5. ¼ teaspoon coarsely ground black pepper
  6. 1½ cups olive oil
  1. Trim away the woody ends of the asparagus. Make sure the asparagus spears are all about the same height and that the tallest is at least 1 inch shorter than the height of the canning jar you are using.
  2. Grill the asparagus on a grill or griddle for 2 - 3 minutes, until slightly charred, but still undercooked. Dip each asparagus spear into the white vinegar and then remove and place in the sterilized jar using sterilized tongs.
  3. Combine ¼ cup of the white vinegar, the orange zest, salt, pepper, and olive oil in a medium saucepan. Bring to a boil and remove from the heat.
  4. Pour the hot oil mixture over the asparagus in the jar leaving ½-inch head space. Allow to cool to room temperature and then transfer to the fridge. The asparagus will keep for up to 3 weeks.
  1. *Don't use the very thin asparagus spears as they tend to overcook. Medium spears are the best choice for this recipe.
Adapted from Summer 2013
Adapted from Summer 2013
culture: the word on cheese http://culturecheesemag.com/

Amy Scheuerman

Amy Scheuerman culture's web director and associated editor for culture's special issue publications. She spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. When not visiting farms or cooking, Amy enjoys curling up with a book, a local beer, and a bowl of truffle-chili popcorn.

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