Preserved Asparagus is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving asparagus by boiling in salted butter and storing in a vinegar and water mix flavoured with lemon slices and cloves. The full recipe is presented here and I hope you enjoy this classic British version of: Preserved Asparagus.
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This is a classic recipe for a Victorian version of Preserved Asparagus that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
ASPARAGUS PRESERVED. — Asparagus may be preserved for a day or two by keeping the stalks immersed in cold water an inch deep; and for a week or so they may be kept by burying in fine sand, damped. To preserve green for winter use, take away the white part, and boil the remaining portions for three minutes with salt and butter; then take them out, and put them in salted water for an hour. Then drain thoroughly, and put them by in jars or other vessels, with a sprinkling of salt, a few cloves, a lemon cut in slices, and vinegar and water in equal proportions; cover with butter that has been previously melted to the thickness of a penny piece, and store in a moderately cold place.
Modern Redaction
Ingredients:
4 bunches of asparagus
200g butter
3 tbsp salt
2 tbsp salt for each jar
2 cloves for each jar
1 lemon, sliced
500ml vinegar mixed with 500ml water
Method:
To preserve asparagus for the winter, trim off the white ends of the asparagus. Melt the butter in a pan, add the 3 tbsp salt, bring to a boil then add the asparagus and cook for 3 minutes. Remove the asparagus with a slotted spoon, place in a bowl of salted water and soak for 3 hours.
After this time, drain the asparagus then place, upright in jars. Add 2 tbsp salt to each jars, along with cloves and lemon slices. Pour over the vinegar and water mix to cover, seal with vinegar-proof lids and store in a dark cupboard until needed.
