Grilled Asparagus Preserved in Olive Oil
Amy Scheuerman
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.
- 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
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.
*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