Spring’s tender young Asparagus are waning, to prolong our enjoyment we concocted Satan’s Asparagus. Barrel & Bottle, a North Market neighbor, introduced us to Fire Cider. We just knew that a pairing was in order.
Asparagus procured from Blossom Acres, an Amish farm in Coshocton, OH that proudly grow a wide variety of all non-GMO crops without the use of commercial chemicals, pesticides or herbicides. A quick walk home, the days Farmers Market haul cleaned and stored it’s time to play.
Please note, we tend to cook by taste and eye than exact measurements. Use this as a guide. Adjust for your own taste and quantity on hand. Makes 1 – tall 24 oz jar. Keeps in fridge for 2-3 weeks.
- 2 lbs Asparagus, we used 2 bunches, a little less than 2 lbs
- 1 Cup Fire Cider
- 1 Cup Apple Cider Vinegar
- 2 Cloves Fresh Garlic
- Heaping Tablespoon Smoked Paprika
- Sterilize jar and lid, set aside.
- Wash and trim asparagus to fit the jar without bending, Approximately 5.5″. Our bunches were rather tall, we also trimmed the stems to add to the jar.
- Blanch Asparagus in lightly salted water for a minute or so to set color. Shock in ice water to stop the cooking process.
- Add peeled Garlic Cloves to jar.
- Stand Asparagus with tips up in jar.
- Mix Fire Cider, Apple Cider Vinegar and Smoked Paprika, pour over Asparagus in jar.
- Fill remaining space in jar with water.
- Cap tightly and gently shake.
- Once mixed well refrigerate for 3-4 days. They will keep for 2-3 weeks in the refrigerator.