How to Cook Pickled Soy Asparagus 🥣

Kitchen appliances and utensils: kitchen scales, teaspoon and tablespoon, bowl, cutting board, knife.

Ingredients

Step cooking

1. We divide asparagus (500 g) into small segments. Soak the pieces of asparagus in hot water for a couple of hours, so that it becomes soft. The hotter the water, the faster the asparagus will swell. Drain the water from the asparagus, squeeze slightly.
   
2. In a bowl with asparagus, pour 2 tsp. Sahara. Add 2 tsp. salt. Pour 4 tbsp. l olive oil. Finely chop 5-7 cloves of garlic and send to the total mass.
   
3. Pour 1 tsp. grape vinegar. Sprinkle 2 tsp. coriander.
   
4. Add 0.2 tsp. red pepper. Mix everything thoroughly.
   
5. Asparagus should be covered with a marinade at least 2/3, so if necessary add water. It is advisable to press the asparagus with the press. To do this, close it with a plate and set up some heavy object (for example, a jar of water). We clean in the refrigerator for a day.
   

Useful Tips

• To preserve the maximum nutrients in the asparagus, it is recommended to fill it with not hot, but cold water. But then the time of its swelling increases significantly. It’s better to do it at night.
• You can add the onion, cut into thin semicircles, into the marinade.
• Pickled asparagus can be added to side dishes, salads and soups, this will add piquancy and originality to the dish.
• It should be remembered that such a delicacy should be used with caution for people with a number of pathologies. For example, pickled asparagus is not recommended for those who have a tendency to allergic reactions, in the presence of diseases of the gastrointestinal tract, with cystitis, prostatitis, rheumatism.

Video recipe

Guided by this video, you can correctly prepare delicious pickled soy asparagus.