Quick Pickled Asparagus Recipe (2024)

FAQs

Do you have to blanch asparagus before pickling? ›

While blanching the asparagus is not strictly necessary, it's worth the time investment to allow that tasty brine to fully permeate the stalks. Blanching should be brief to soften the flesh enough to allow the brine to fully penetrate the firm stalks without cooking the vegetable to mush.

Is Pickled Asparagus Good for You? Pickled asparagus is full of fiber and probiotics, which makes it great for digestion. Asparagus, in general, is a great, healthy, and delicious vegetable source of Vitamin B6, calcium, zinc, and magnesium.

The gray flecks are RUTIN, a plant based antioxidant, which is harmless. According to the University of Califorina Cooperative Extension, when asparagus is heated with vinegar, the bioflavonoid rutin is drawn out of the asparagus. It becomes insoluble and crystallizes, leaving the spots on the surface of the asparagus.

We're also not canning the pickles, which means that you'll need to store them in the fridge. They should keep for about 2 weeks, though if you're anything like me, you'll polish them off way faster than that. Here's how you'll make them: First, prep the asparagus.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.

One easy way to cook asparagus is to blanch it. Not only is it quick, but blanching also helps retain the vegetable's vibrant green color. Plus, blanched asparagus results in a crisp-tender texture, perfect for recipes like Asparagus Salad with Eggs & Jambon de Bayonne and Tarragon Scallops on Asparagus Spears.

However, eating asparagus can also have some side effects: Because of its high fiber content, asparagus can cause flatulence, stomach cramps, and gastric upset in some people. Asparagus contains asparagusic acid that may break down to sulfurous compounds and lend a funny smell to your urine.

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

Asparagus contains glutathione, a well-known antioxidant that promotes detoxification. It is also a good source of fiber, folate, iron, and vitamins A, C, E, and K, as well as being beneficial to those with high blood pressure. Asparagus is also known to promote kidney and bladder function.

Not to worry; those white/gray flecks are perfectly safe to eat. The flecks are actually a protein buildup called Rutin, a natural flavonoid in asparagus that sometimes reacts harmlessly with the vinegar.

Are pickled asparagus good for your gut? ›

We've heard great testimonials from some of our regular customers who tried our pickled asparagus and were amazed at how much it helped their digestion. They were able to say goodbye to bloating and constipation, and some even experienced a bowel cleanse that left them feeling lighter, cleaner, and more energized.

But after preserving your prized asparagus, have you noticed some little yellow/white spots form on the surface? Is it safe to eat? The answer is yes, it is safe to eat. These little specks are called rutin.

These flakes are called rutin and occur naturally in canned asparagus. The asparagus is perfectly safe to eat as long as it was prepared and processed correctly.

Asparagus, a vegetable with a high nutritional value, can be eaten cooked or raw. Because of its chewy texture, cooking is the most common preparation method. However, thinly sliced ​​or seasoned raw asparagus can give the dish just as much flavor.

Refrigerate up to 4 weeks.

If you're using green vegetables — to make, for example, green bean pickles or zucchini pickles — you can blanch vegetables first in boiling water for two to three minutes and then shock them in an ice bath to preserve their color, but this step is purely optional.

But you can't just freeze fresh asparagus spears. You'll need to blanch them first. Blanching asparagus preserves the color and nutrition, and it keeps the texture and taste as close to fresh as possible. If you freeze raw asparagus, you can expect a mushy, mealy mess when it's used.

Cut into even lengths to fit containers. Water blanch small spears for 2 minutes, medium spears 3 minutes, and large spears 4 minutes. Reduce blanching time for shorter pieces. Cool promptly in cold water or ice water, drain thoroughly and pat dry.