art studio, Asparagus, canning, Ellensburg, food, Pickled asparagus, pickling, Spring, thorp
I ABSOLUTELY ADORE ASPARAGUS. IN NEARLY ANY FORM. PICKLED IS ESPECIALLY GOOD. I could probably eat it every day. The first weekend in June I made a trip to Ellensburg for an art studio tour with a friend, one of my daughters and granddaughter. In particular I really wanted to visit Dick & Jane’s Spot. On the back west to Seattle we stopped at Thorp to buy local, Washington asparagus.
One problem with pickling asparagus are the leftover ends. I solved that problem last year in the following way:
Once the lovely spears have been cut to fit the jars, cut the remaining ends into just-larger-than-bite-size pieces (do not use the tough ends) and stuff into jars and process along with the spears. Just as tasty and little to no wasted asparagus.
15 pounds of asparagus yielded about seven pints of spears and pieces.