27 May 2010


I am a huge fan of asparagus. Mostly any way that you prepare it (with the exception of commercially canned asparagus - it's the texture) I am in love with this vegetable. We are in the middle of the very brief season for asparagus here in Michigan and so I went about taking advantage of it. I got 10 pounds of asparagus and pickled most of it. As my father is quick to point out, it just isn't a really great Bloody Mary without a great pickled vegetable, and pickled asparagus is always a winner. I did 5 pints of spicy, 5 pints of plain pickled, and I canned a quart of pieces that was just plain - not pickled. Overall I am pretty pleased with my effort and am looking forward to those Bloody Marys this summer as a great cooler.




And a bonus just in case you don't have a good bar book handy (but you really should) - a recipe for a basic Bloody Mary. Feel free to tweek to taste!

Bloody Mary (From the Mr. Boston Bartender's Guide)
1 1/2 oz Vodka
3 oz Tomato Juice
1 dash Lemon Juice
1/2 tsp Worcestershire Sauce
2-3 drops Tabasco Sauce
Salt and Pepper to taste

Shake with ice and strain into ice-filled old-fashioned glass. Garnish with a lime wedge, celery, or pickled veg. Drink and Enjoy!

1 comment:

  1. Mmmm. My favorite veggie. I need to move back so I can steal from you. And BTW. I went out the other night and got my fav drink (bloody mary) and they used... get this.... Cocktail sauce. I felt like I needed to run back to the kitchen and grab some shrimp. Absolutely stunned. It was different to say the very least. The very, very least!