Pickled Asparagus

These won a Blue Ribbon at the 2012 Tillamook County Fair!  The recipe comes from Food.com - formally recipezaar.  The chef who shared the recipe is czwhizworks.  I think the next time I do pickled asparagus though - I will use my mother-in-law's Dilly Bean recipe which is also posted on this site.  I thought this particular recipe was a little too salty for my taste. 


Pickled Asparagus

30 asparagus spears
1/3 cup coarse salt
3 1/2 cups cold water
1/2 cup distilled white vinegar
3 garlic cloves
1 tsp mustard seeds
1 1/2 tsp dill seeds
1 white onion, sliced into rings
1/2 tsp chili pepper flakes, divided
2 sprigs fresh dill

Combine water, vinegar, salt, garlic, mustard seed, dill seed and onion rings in saucepan over medium heat.  Bring to a boil and boil 15 minutes.
Pack the asparagus - tips up in jars leaving 1/2 inch headspace.  Tuck one dill sprig into each jar.  Sprinkle half of red pepper flakes into each jar.  Pour hot pickling liquid into jars filling to 1/4 inch headspace.  Wipe rims, add hot lids and bands.  Process in water bath for 10 minutes.
Makes 2 quarts

Roasted Asparagus and Garlic Pasta

Both of these recipes minus the shrimp come from my teammate mersaydees in the November 2009 Aussie/NZ recipe swap. I am a huge fan of asparagus - I wasn't always though. Thanks to my mother-in-law it's now one of my favorite veggies. The garlic pasta was a huge hit as we like this kind of thing anyway.

Roasted Asparagus with Parmesan
(This recipe amount calls for 4 servings - I made just enough for me as I am the only one here that likes it - I am posting the 4 servings amount.)

1 1/2 lbs asparagus
1 TBSP vegetable oil
course salt
fresh ground pepper
1/4 cup grated parmesan cheese

Preheat oven to 450 degrees F. Trim asparagus. On a rimmed cookie sheet mix asparagus with oil. Season with salt and pepper. Make sure there is a single layer and sprinkle with cheese. Roast in the oven about 10 minutes or until asparagus is tender. Serve immediately.

Garlic Pasta (with Shrimp - my addition)

8 garlic cloves
3 TBSP vegetable oil
1 cup whipping cream
salt
pepper
1 lb angel hair pasta (measured dry)
parmesan cheese or romano to taste
2 TBSP fresh parsley for garnish OR throw in some dried parsley to add a bit of color

Mince the garlic and saute in the oil for a few minutes. Add cream, a little salt and ample fresh ground black pepper. Simmer for a bit to reduce the cream. Toss cream with hot pasta. Add lots of cheese to taste and parsley for garnish.
**I made this a main dish by sauting shrimp and adding it over the pasta.