A Glorius New Way to Enjoy Asparagus: Fermented-in-the-Raw

I once was tasked with creating a live-cultured pickle for Wegmans, a superb-market chain in the East. It had to be firstly—delicious—and also quick to assemble. Trust me, dear cook, this was accomplished! How often have you had a chance to enjoy asparagus uncooked?

One Quart

INGREDIENTS: It is better to use the top half of asparagus for this recipe, then cook the bottom half for another enjoyable dish. Or you can use a vegetable peeler on the tougher mid and bottom sections of asparagus. I also found white asparagus, which really is a visual looker!

• asparagus – 1 3/-4 LBS, 1-inch pieces
• shallots – 1/4 LB, sliced [or leeks or scallions]
• tarragon, fresh – 2 TBS, minced
• or anise seed – 2 tsp [optional, if you don’t have fresh tarragon]
• brine – 1 TBS sea salt & 2 cups filtered water

INSTRUCTIONS:

• Combine the prepared asparagus and shallots
• If using anise seeds, lightly pound and add to the bottom of the fermentor jar
• Next add the asparagus and shallots
• Combine water and salt and add to the jar until almost full.
• If using fresh tarragon, slide a bread knife or spatula down the sides of the jar and slide in sprigs of tarragon, or chop tarragon and mix into the asparagus and shallot mixture.
• Seal the kit per instructions and ferment at about 70° for 4 days.
• Refrigerate after fermentation period is complete.

Recipe by Bill Hettig