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?
Fermented Asparagus with Garlic and Dill
A recipe for fermented asparagus flavored with garlic and dill.
Ingredients
- Approximately 2 bunches of asparagus
- 4 cloves garlic
- 4-6 sprigs of dill
- 1/2 tsp brown mustard seeds
- 2 cups filtered water
- 1 1/2 tsp salt
Instructions
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Dissolve the salt into the filtered water and set aside
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Break off the woody ends of the asparagus
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Cut the asparagus so the stalks will fit just under the lip of the jar
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Smash the garlic cloves and put half in each jar
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Add 2-3 sprigs of dill to each jar
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Add 1/4 tsp brown mustard seed to each jar
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Turn the jars on their side and fill each with asparagus stalks until you can't fit anymore in
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Turn right side up and fill with the salt water you made earlier
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Put a lid on the jar and let ferment at room temperature for 3-4 days
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"Burp" the jars once a day to allow any built up pressure to escape.
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After 3-4 days, transfer the jars to the door of the refrigerator and let ferment for another 5-7 days
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Open and enjoy!
So, you’re a “Wild Fermenter” eh? I thought they needed to go for at least a couple weeks if you don’t use a starter? What gives guys?
Hi Dave- Yes, I ferment my veggies the “wild way.” I have not found a need for a starter with vegetable ferments so far. The time a vegetable ferment takes is dependent on many factors including: salt ratio, temperature and time. When developing recipes for this website, I test them at different time intervals to find out when they are to my liking. Those are the recipes you’ll find on The Wild Gut.
Does the asparagus have to be completely submerged? I have experimented with lacto fermentation with disastrous results if the vegetables aren’t completely submerged. Does the tight jar lid & burping make submerging the vegetables not as vital?
Hi Sarah- Yes, it is important to keep the asparagus submerged. Anything outside of the brine is subject to mold. You can do that with a weight or be sure to pack the jars as full as possible and that will prevent the asparagus from floating.
As for the tight lid and burping: the tight lid will create the anaerobic environment important for your ferment. However, there will be a build up of co2 and the burping will allow for that to escape. If you have an airlock, definitely use that as you will have a true anaerobic environment for the entire fermentation process. I just want people to know they can still experiment with fermentation with just a glass jar and lid.
Asparagus and dill are not growing at the same time in Madison WI. Maybe mid summer Asparagus?
Dill is available in the produce aisle year round in my neck of the woods.
How wonderful! Definitely trying this. How long will fermented veggies last in unopened jars? Best way to safely store? Perhaps you have covered this elsewhere…
Hi Jacqueline- The best way to safely store is in the refrigerator, though you could use a cold storage area as well. Unopened fermented veggies stored in a cool temperature can last for many months. However, they will continue to ferment slightly so they may taste different as the days go by. Please let me know how your fermented asparagus turns out once you get a chance to make it.
Hi Alana,
I just brought home some fresh asparagus from the Farmers Mkt here in Sunny CA. My question is… do the asparagus take on a vinegar sort of flavor at some point? If so, how long before that happens? I have fermented carrots with your recipe and they basically taste salty after a week which is great, but my man likes a little vinegar flavor. Just curious if that happens with time or if the vinegar taste is a completely different process as in pickling. I primarily want the gut benefits. Any inside timeline info on taste would be appreciated since I am assuming you have tasted your asparagus at different stages.
Thank you
Hello! I wouldn’t say these have a vinegar taste but they do develop a nice bite. If your man is wanting the vinegar taste, pickling is the way to go. Make two batches. 🙂
I just started my first batch. Wish me luck. Thank you for this recipe..
Amber
Yay! Happy Brewing!