• 10 stalks of fresh white asparagus (alternative: canned)
• 120 ml of orange juice
• 1 orange for the zest
• 70 ml of Badia organic apple cider vinegar with mother of vinegar
• 40 g of pistachios
• 60 ml of water
• 4 black peppercorns
• 2 cloves
• 1 tablespoon of honey
• 1 tablespoon of salt
• 1 teaspoon of sugar
• 1 tablespoon of butter

Cooking the asparagus:

1. Clean and peel the asparagus. Tie them together with string. 

2. Bring water to a boil in a tall, narrow saucepan with a tablespoonful of salt and a teaspoonful of sugar. 

3. When it boils, put the asparagus in so that only the tips are sticking out. Cook the asparagus for about 10-20 minutes, depending on thickness, until tender.

4. Place them in a bowl of cold water to stop the cooking and let them cool.

Orange pickle:

5. In a saucepan, add the orange juice, the Badia organic apple cider vinegar with mother, the water, the pepper, the cloves, the orange zest and a pinch of salt. Cook for about 5-10 minutes and remove from the heat. 

6. Place the asparagus in an airtight container and pour the pickle over it and let it sit in the fridge for 24 hours.

Presentation of the dish:

7. Toast the chopped pistachios in a pan. 

8. Add a tablespoonful of butter; when melted, add between 4 and 8 tablespoons of the asparagus pickle along with a tablespoon of honey. Cook and reduce the sauce and remove from the heat. 

9. Serve the asparagus on a plate and top with the sauce. You can also accompany the dish with fresh orange.

Did you like this recipe? Continue to discover how to use our vinegars and bittersweets