The silver lining of our long winter was that there was still asparagus available when I returned from Victoria, unlike last year. Since there is only one more week left for this year for this most ancient of vegetables. Suzy and I have been taking advantage of the time, and have revisited the household favourites:
Pickled asparagus,
roasted asparagus, and
asparagus soup. All of the asparagus are courtesy of Jim Hayward of Haystrom Farms, and here's a panoramic of Suzy preparing the first batch of brine...
Speaking of the brine, the old recipe is a bit arcane due to some unit of measure mismatches, here it is in plain cups:
8 cups of white vinegar
8 cups of filtered water
1 cup of salt
Plus a few more of the work in progress(with our amazing new immersion blender in action) and the finished products:
