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Tuscan Style Roasted Asparagus Ingredients 1-½ pounds fresh asparagus, trimmed 1-½ cups grape tomatoes, halved 3 tablespoons pine nuts 3 tablespoons olive oil, divided 2 garlic cloves, minced 1 teaspoon kosher salt ½ teaspoon pepper 1 tablespoon lemon juice ⅓ cup grated Parmesan cheese 1 teaspoon grated lemon peel
sweet and spicy asian pickled carrots - I can't wait to start my canning
LOVE these in Bloody Mary's! Pickled Asparagus...from the kitchen of One Perfect Bite courtesy of the National Center for Home Food Preservation Ingredients: 10 pounds asparagus 6 large garlic cloves 4-1/2 cups water 4-1/2 cups white distilled vinegar (5%) 6 small hot peppers (optional) 1/2 cup canning salt 3 teaspoons dill seed Directions: 1) Wash and rinse six wide-mouth pint jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2) Wash asparagus well, but gently, under running water. Cut stems from bottom to leave spears with tips that fit into canning jars with a little less than 1/2-inch headspace. Peel and wash garlic cloves. Place a garlic clove in bottom of each jar, and tightly pack asparagus into jars with blunt ends down. 3) In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch headspace. 4) Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 5) Process in a boiling water canner for 10 minutes. Remove from canner. Let cool, undisturbed, for 12 to 24 hours and check for seals. Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development. Yield: 6 pint jars. Cook's Note: Photo of asparagus is shown before processing in boiling water bath.
Asparagus from the Brabantse Wal.