Asparagus and walnuts in oil

Asparagus and walnuts in oil

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
250ml white-wine vinegar
250ml water
375g asparagus, bases trimmed
100g walnut halves
500ml extra-virgin olive oil
1/2 teaspoon black peppercorns

Method

  1. Combine the vinegar and water in a saucepan and bring to the boil. Add the asparagus and walnuts, blanching for 1–2 minutes, until the asparagus is just tender. Drain, discarding the cooking liquid. Tip the asparagus and walnuts onto a clean tea towel or a layer of paper towel and pat dry.
  2. Put the asparagus spears, standing up, into warm sterilised jars. Add the walnuts.
  3. Heat the oil and peppercorns until shimmering, then pour them over the asparagus and walnuts, making sure they are covered. Seal immediately. Store in the refrigerator for up to 3 months. (The oil may congeal in the refrigerator, but this is not a sign of spoilage.)

Cook’s note

  • You can also chargrill the asparagus after blanching to add a smoky flavour to this preserve. Serve the asparagus and walnuts on a platter or as a side dish, or mix through salad leaves.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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