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Pickled asparagus

Difficulty: Easy Doses: for 4 people

1kg of white asparagus, possibly of the same size, 

1 litre of white wine vinegar

2 teaspoons of salt,  

10 bay leaves, 

black peppercorns. 


The preservation of asparagus in vinegar, unlike in oil, keeps it crunchy. This way the asparagus, which is a naturally tenacious vegetable, will remain firm and tasty even after months. The aftertaste left by the vinegar enhances the flavour of the shoot with an aromatic tone. Ideal both as appetiser and as side dish. 

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