Grilled Asparagus Preserved in Olive Oil
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.
Ingredients
- 1½ pounds asparagus*
- ½ cup white vinegar
- 3 1- inch zest strips from an orange
- 1 teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1½ cups olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
*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
Amy Scheuerman
Amy Scheuerman—culture's former web director—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. She now works at the Isabella Stewart Gardner Museum.
