The other week my friend Emily and I decided to try our hand at canning asparagus. I have done some canning in the past, but never pickling. Primarily because I'm not a great fan of pickles. I suspected, however, that if I canned them myself maybe I could change my mind.
Here is the link again. We found that 6 pounds of asparagus made 2-3 times the number of jars listed in the recipe and had to double our pickling liquid. Our asparagus also went slightly wrinkly, but I'm not sure if that had to do with the time spend in the canner with our cracking jar mishap.
As a bonus, I'll share one more asparagus delicacy with you. I made this sandwich for lunch the other day, and it was delicious!
1 slice of bread
1 stalk asparagus
1/2 garlic clove, minced
salt and pepper
Spread your bread with cream cheese and place on a baking pan. Sprinkle minced garlic over top, and spread it out so it's evenly spaced. With a vegetable peeler, peel your asparagus into thin ribbons and place on bread. Sprinkle goat cheese on top to taste. Sprinkle salt and pepper on to taste. Place under broiler until bread is slightly browned and cheese is beginning to melt.