You’re going to love this Fermented Asparagus Recipe!
It’s nearly spring here in Wisconsin which means asparagus season is right around the corner. I can’t wait to get my hands on some when the Dane County Farmers’ Market opens back up next month!
Side note: if you have any plans to visit Madison, this farmers’ market needs to be on your list of things to do. It’s actually the largest producer-only market in the U.S. and is one of my favorite things to do in all of Madison!
The asparagus at the grocery store is looking better and better each week, so I picked up a couple bunches to start experimenting with. The exciting part is my first attempt turned out amazing. This recipe features garlic, dill, and mustard seed, and the flavor is out of this world. The stalks stay nice and crisp too!
And, I KNOW these fermented asparagus stalks will be a hit at your next bloody mary bar! 😉
For this Fermented Asparagus with Garlic and Dill recipe, you’ll need:
Approximately 2 bunches of asparagus
4 cloves of garlic
4-6 sprigs of fresh dill
2 cups filtered water
1 1/2 tsp salt
1/2 tsp brown mustard seeds (optional)
2 pint size glass jars with airtight fitting lids
First dissolve the salt into the filtered water and set aside.
Next, break off the woody ends of the asparagus and cut the stalks to a size so they will fit under the lip of the jar. The bunches I bought happened to be the perfect size when cut in half.
Then smash the garlic cloves and add half of them to each jar. Followed by adding 2-3 sprigs of dill and 1/4 tsp of mustard seeds (optional) to each jar. The mustard seeds give the finished product a very subtle mustard taste. If you don’t have any mustard seeds on hand, the asparagus will still be delicious without.
Then turn the jars on their side and stack the stalks. You’ll want to keep adding stalks until you absolutely can’t fit anymore in.
Once full, turn the jars right side up and fill with the salt water you set aside earlier. Place the lids on the jar and leave to ferment at room temperature for 3-4 days. “Burp” the jars once a day to release any built up pressure. Then transfer to the door of the refrigerator to slowly ferment for another 5-7 days.
Crack them open and try not to eat an entire jar in one sitting!
Optional: Instead of using a metal lid, use an airlock (like The Easy Fermenter) lid. This will create an anaerobic environment for your ferment, but will still allow for air to escape. You won’t need to “burp” your ferment when using an airlock.
Tell me, what’s your favorite way to prepare asparagus?
- Approximately 2 bunches of asparagus
- 4 cloves of garlic
- 4-6 sprigs of dill
- ½ tsp brown mustard seeds
- 2 cups filtered water
- 1½ tsp salt
- Dissolve the salt into the filtered water and set aside
- Break off the woody ends of the asparagus
- Cut the asparagus so the stalks will fit just under the lip of the jar
- Smash the garlic cloves and put half in each jar
- Add 2-3 sprigs of dill to each jar
- Add ¼ tsp brown mustard seed to each jar
- Turn the jars on their side and fill each with asparagus stalks until you can't fit anymore in
- Turn right side up and fill with the salt water you made earlier
- Put a lid on the jar and let ferment at room temperature for 3-4 days
- "Burp" the jars once a day to allow any built up pressure to escape.
- After 3-4 days, transfer the jars to the door of the refrigerator and let ferment for another 5-7 days
- Open and enjoy!