Before leaving to Spain I made a trip to opening day of the Downtown Des Moines farmers market.  Although I knew my trip was only a few days away, I couldn’t resist!  Seeing so many of my market vendor friends again was a blessing!  They are already working so hard to provide us with nourishing food.  The market was filled with spring green veggies!  I was giddy with excitement to see spring garlic and asparagus at almost every market booth.  I purchased a bunch of asparagus from Grinnell Heritage Farm and green garlic from my friend Yang at Yang’s Organics.  As my  trip was approaching I realized I just wasn’t going to have the time to cook the asparagus and finish up my green garlic.  As my thoughts were geared on spoiling my chickens with some great produce, I realized I could ferment or pickle my asparagus.  I opened up some of my canning books and saw a couple of recipes that included tarragon.  I was so excited as I have a container of fresh tarragon growing right outside on my front patio.

So I made a lacto-ferment with what I had!  Asparagus, green garlic, tarragon, pepper and coriander seeds.


Before I left for Spain I put my mason jar downstairs and let it ferment for the two weeks that I was gone.  I was so excited to get back and open up the jar.  As I opened the jar, it started to bubble and sizzle.  My first taste was great!  Crunchy asparagus spears with a little bite!  A perfect side to my morning eggs!

Last week I purchased 2 more bunches of asparagus with great bulbs of spring garlic.  I’ll be fermenting two more jars today and will for sure make at least 2 more batches after that.  This is a great way to preserve your spring asparagus!

Naturally Pickled Asparagus with Green Garlic

  • 1 bunch asparagus, cut in half.  Remove little overlaying pieces on stalk as dirt can be trapped underneath these folds.
  • 2 long stalks of green garlic chopped
  • 3 freshly cut stems of tarragon (about 4″ tall)
  • 1/2 tbl black peppercorn
  • 1/2 tbl coriander seeds
  • 1 tbls sea salt
  • 4 tbls whey (If you do not have whey, feel free to add 1 tbls extra sea salt)
  • filtered water (must be filtered as chlorine will disrupt the fermentation process)
  1. In a quart sized mason jar, add the asparagus, spears down. 
  2. Add the tarragon in between the asparagus spears.
  3. Add the green garlic, peppercorn and coriander seeds.
  4. Add the filtered water, sea salt and whey.  Make sure you add enough water to cover and 1″ from the top of the jar.
  5. Cover and shake it up.
  6. Uncover and make sure all your spears are underneath the liquid.
  7. Allow to ferment in a dark cool place for 3 days up to two weeks (or more).

Buen Provecho!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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