Trim tougher ends off asparagus. Cut stalks crosswise into 2-
minutes. Add stock, pasta, asparagus and black pepper and continue
boil.
Add the asparagus, cook for five minutes till
nd discard tough ends of asparagus. In an 8-10 quart
NOTE - orginal recipe did not give ounce measurements
ll the cloves from the pickling spice (or as much as
Bring to boil water, vinegar and salt.
Boil 15 minutes. Remove all cloves from pickling spice; wrap remaining spice in cheesecloth or tea holder and hang in vinegar mixture.
Trim asparagus and blanch for 1 1/2 minutes.
Then plunge into ice water.
Place in each jar 1 clove garlic and 1 hot chili.
Pack asparagus in wide-mouth jar standing on end.
Then pour hot brine into jars.
Seal jars and store 2 or 3 months before opening.
Place several slices of onion in the bottom of two 1-quart jars.
Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
Place the pepper strips in between asparagus.
Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
Pour into the jars, leaving 1/2-inch head space.
Seal the jars according to the manufacturer's directions; process for 20 minutes in boiling water bath.
ool.
Meanwhile, slice asparagus on the bias into 1
an once.
Add the asparagus to the pan with the
roil.
Thaw and drain asparagus. Combine asparagus with cream cheese in
Trim asparagus by snapping off the tough bottoms.
Combine the vinegar, sugar, salt, and spices in a small saucepan.
Bring to a boil, stirring to dissolve the sugar.
Place the asparagus in a small nonreactive dish.
Pour the hot pickling liquid over the asparagus.
Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
Used as garnish for Bloody Mary.
he woody ends of the asparagus spears; the spears should be
Sprinkle pickling salt over chopped tomatoes and
Add Prosciutto and asparagus and cook until asparagus is bright green, about
ll sides.
Trim your asparagus so that it fits the
Heat to simmer water, vinegar, salt and pickling spice.
Pack asparagus in quart jars with 1 clove of garlic, fresh dill
and the spices.
Pour hot solution over.
Seal and process in hot water bath for 5 minutes.
he cut end of the asparagus spears, and cut them into
it.
Wash and clean asparagus.
Remove tough bottom.
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.