Asparagus in olive oil
Instructions
Cut the asparagus stems, boil them in water and vinegar and Cook, drain them before they become soft.
Drain and make sure you level you still stalk cut.
Get high and narrow jar, sterilizzateli and dry perfectly.
Place the asparagus Spears next to each other, very together, and calculating that between the points and close the jar to advance only one or two inches of vacuum.
Pour into the jar a little salt, a clove of chopped garlic (for each jar) and cover the whole thing with olive oil, making sure that the asparagus tips remain submerged.
When they are completely cold, close the jar tightly and store it in the dark.
Are ready after a few months.
