GRILLED ASPARAGUS PRESERVED IN EXTRA VIRGIN OLIVE
- 500 g Asparagus
- 300 ml White wine vinegar
- 2 cloves Garlic
- 1 Shallot
- 1 tsp Peppercorns
- 2 sprigs of Rosemary
- 100 ml Lemon juice
- 500 ml Extra virgin olive oil
- Cut the woody bits off the asparagus and throw away. Cut the remaining spears in half lengthways, and find a jar a bit taller than this height. Put the vinegar in a saucepan with 200ml/7 fl oz of water, boil it and then take off the heat. Grill the asparagus on a griddle pan, and then transfer to the vinegar water. Leave for a few minutes and then drain.
- Sterilise the jars in the oven for 10 minutes, and meanwhile finely chop the garlic and shallot. Put them in the bottom of the jars with the peppercorns. Then carefully pack the spears into the jars, along with a sprig of rosemary. Fill the jar up to about a 5th of the height with lemon juice, then fill to the top with olive oil. Close the jars and then store in a cool dark place for 6 weeks. Consume within 4 months, and once open keep the asparagus covered in oil and in the fridge.