Wild Asparagus in Oil

Name: Wild Asparagus in Oil
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 servings
Cuisine: sardinian
Ingredients: 1000 g Wild asparagus; 400 ml White wine vinegar; 400 ml Water; 1.5 cup Extra virgin olive oil; 2 cloves Garlic; 1 tbsp Sea salt

A Sardinian preserve of wild asparagus blanched in vinegar water, dried well, and packed in olive oil with garlic.

Vegan Vegetarian Gluten-Free Dairy-Free Nut-Free Low Carb

Back to Recipes More Recipes

Prep 30 min

Cook 5 min

Total 35 min

Servings 8

Difficulty Medium

Ingredients

Preserve

1000 g Wild asparagus
1½ cup Extra virgin olive oil
2 cloves Garlic

Blanching liquid

400 ml White wine vinegar
400 ml Water
1 tbsp Sea salt

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

Trim off the hard woody ends and wash the asparagus carefully. Keep only the tender top 10 cm or so.
Bring the water, vinegar, and salt to a boil. Blanch the asparagus for about 4 minutes so they stay firm.
Drain them and leave them to dry completely on a clean cloth overnight. This step matters.
Pack the asparagus into sterilized jars with very thin slices of garlic between the layers.
Press down gently and cover everything fully with olive oil, making sure no tips stay exposed.
Leave proper headspace, close the jars, and sterilize them again in boiling water for 20 to 30 minutes if you want a longer shelf life.

Storage & Meal Prep

Keep sealed jars in a cool dark place after proper sterilization. Once opened, refrigerate and make sure the asparagus stay fully under oil.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Vegetables

Asparagus

Included1000 g

Garlic

Included6 g

Oils & Fats

Extra Virgin Olive Oil

Included324 g

Per Serving

384kcalCalories

3gProtein

5gCarbs

41gFat

3gFiber

Sodium

3mg0% DV

Potassium

256mg5% DV

Calcium

32mg2% DV

Iron

2.9mg16% DV

Magnesium

18mg4% DV

Vitamin C

7.2mg8% DV

Vitamin A

48µg5% DV

Vitamin K

76.4µg64% DV

Folate

65µg16% DV

Asparagus

Extra Virgin Olive Oil

Garlic

* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Wild Asparagus in Oil belongs on the Sardinian home table. I build it around wild asparagus, white wine vinegar, and water.

I trim off the hard woody ends and wash the asparagus carefully. I keep only the tender top 10 cm or so. I bring the water, vinegar, and salt to a boil. I blanch the asparagus for about 4 minutes so they stay firm.

I press down gently and cover everything fully with olive oil, making sure no tips stay exposed. I leave proper headspace, close the jars, and sterilize them again in boiling water for 20 to 30 minutes if you want a longer shelf life.

Part of: The Sardinian Kitchen