Real Recipes From Real Home Cooks ®

the queen’s holiday asparagus

Recipe by
Irisa Raina 9
New Iberia, LA

These asparagus would make any meal seem like it’s a holiday! This is one of the side dishes I’ll be serving on Thanksgiving. You can serve these either at room temperature or warmed slightly with some melted unsalted butter. Before serving taste for seasonings, salt and pepper if necessary.

method Stove Top

Ingredients For the queen’s holiday asparagus

  • 2 bunches fresh asparagus
  • 2 tablespoons apple cider vinegar
  • 1 - 12 ounce container of frozen apple juice
  • ¼ cup turbinado sugar
  • ¼ cup water
  • ¼ cup bread & butter pickle juice
  • ¼ cup sweet smoky chipotle pickle juice
  • 3 medium/large jalapeno peppers {chopped fine}
  • ½ cup red onion {chopped fine}
  • ¼ cup sweet smoky chipotle pickles {chopped fine}
  • 1/4 cup bread and butter pickles { chopped fine }
  • 2 pieces of jarred roasted red peppers {cut into slices}
  • 2 pieces of jarred roasted red peppers {cut into slices}
  • 1 teaspoon fresh ground black pepper
  • 2 mason jars, washed and sanitized

How To Make the queen’s holiday asparagus

  • 1
    In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice’s till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
  • 2
    Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
  • 3
    Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
  • 4
    Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
  • 5
    Cut the roasted red peppers into strips.
  • 6
    Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
  • 7
    Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
  • 8
    Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You’ll notice that this brine only come ½ up the jars. I’ve tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I’ll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
  • 9
    When you are done cutting the jalapeno’s make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
  • 10
    And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.