Comments on: Tarragon, two ways

By: Colin Hall

Colin Hall — Sat, 11 Jun 2011 07:13:04 +0000

pickled asparagus is my kind of dish. Forgive me for being crass, but I’ve never thought of asparagus as having much in the tank. So the thought of spicing them up with some pickling zing is a superb idea. I think I’ve missed this season though

By: talia

talia — Thu, 29 Apr 2010 20:51:21 +0000

These look great! Plus you managed to finish up next months canjam too it seems

By: Anita

Anita — Thu, 29 Apr 2010 20:11:38 +0000

I think pickled asparagus is great in a bloody Mary. Tarragon has a sweet, almost anise-like flavor, vaguely reminiscent of fennel but with a softer, less-green bite.

By: suz

suz — Thu, 29 Apr 2010 20:02:46 +0000

Could you use these in a bloody mary? I’m a bit thrown by the tarragon (for some reason I can’t pull up a tarragon taste memory!)

By: Lucy

Lucy — Sun, 25 Apr 2010 18:23:52 +0000

This is a really great idea and I will be putting some up this year with your recipes. Thank you, Anita!

By: Doris the Goat

Doris the Goat — Sat, 24 Apr 2010 14:01:40 +0000

I so admire people who have the force of will to put aside some asparagus for pickling–I want to eat it all right away!

By: Kat

Kat — Sat, 24 Apr 2010 00:32:31 +0000

This is fantastic! I should try this one of these days. I saw some lovely asparagus ready to pick at the farm where I volunteer and I’m hoping to bring some home!

By: Heather in SF @HeatherHAL

Heather in SF @HeatherHAL — Sat, 24 Apr 2010 00:30:01 +0000

How fantastic, I have such a passion for tarragon, I think it is so underused and unappreciated. It’s not ready yet here but I’m hopeful it will be soon so I can go play!!

By: Jennifer Hess

Jennifer Hess — Fri, 23 Apr 2010 23:59:41 +0000

Wow, these both sound fabulous! I might try the refrigerator pickle route this weekend – just found out we’ll have our first local asparagus at the market tomorrow!