Denise says:

  • You can pickle most vegetables with surprisingly tasty results, and asparagus is fun option.  Look for an asparagus bunch with thin to medium sized spears.
  • The tougher, thicker spears will not become as tender or flavoursome when you pickle them. You can reuse the pickle liquid for other vegetables like cucumbers, radishes and beetroot.
  • This recipe makes a great starter, as long as you have time to prepare in advance. Enjoy with some crusty bread.
  • Preparation Time: 20 minutes
  •  Cooking Time: 5 minutes
  • Serves 2 people

Ingredients:

  • 300g fresh asparagus
  • 100ml cider vinegar
  • 100ml water
  • 50g caster sugar
  • 1 teaspoon mustard seeds
  • ½ teaspoon dried dill
  • ~
  • 160g tinned tuna in sunflower oil – drained
  • 1 medium egg yolk
  • 75ml olive oil
  • Juice 1 lemon
  • ~
  • 1 tablespoon capers
  • 1 tablespoon raisins – soaked in boiling water for 10 minutes and drained
  • ¼ red onion – peeled and finely chopped
  • Fresh dill sprigs
  • Garnish:  1 lemon – cut into wedges, black pepper

Method

  1. Trim off the woody ends of the asparagus (roughly 2-3cm), then put the spears in a pan with the vinegar, 100ml water, sugar and mustard seeds and dried dill.
  2. Bring to the boil and simmer for 2 minutes. Turn off the heat and let the spears cool in the liquid.  You can leave overnight in an airtight container or use immediately.
  3. To make the sauce, put the tuna and egg yolk in a food processor and whizz together.
  4. With the motor still running slowly, drizzle the olive oil in a stream. If the mixture seems a little thick after adding all of the oil, add a splash of water. You want the consistency to be like double cream, but still loose enough to pour.