The Lake Lyle     Asparagus Page

This page is to show ya all just how we does Asparagus the hot pepper way AND cream the leftovers stem pieces.  These rec-o-pees use the same technique, peppers, and brine as used in the famous Lake Lyle.com Hot Pickles.

Step 01 - Start with about 4lbs of nice asparagus spears. Wash and let soak in water.

Step 02 - The Brine, 1qt Vineger, 3qts water, and 1/3 cup pickling salt.

Step 03 - Start the brine by heating vineger and water to a boil and then stir in salt.

Step 04 - Determine length of spears. A qt wide mouth jar will hold a 6 incher.

Step 05 - Cut the spears to 6 inch lengths. I put a piece of tape 6 inches from the edge of the cutting board.

Step 06 - Boil the jars.

Step 07 - Fill em up! the spears fit perfect, add a couple jalopenos and a couple cloves of garlic

Step 08 - Top off with about 1/4 tsp of dill seed and 1/8 tsp of alum

Step 09 - Add the brine, wipe top of jar dry and place lids on. I soak the lids about 30 sec in water bath.

Step 10 - The finished produce.  Boy they look good!

Step 11 - Now, guard em with your life er at least put yer best man on it.

Special section on what to do with the leftover stems....

CREAM IT !

Step 01 - you may wonder what to do with all the leftover stem ends. If they aint too woody, cream em!

Step 02 - Add a little water and cook on medium heat until soft to the bite.

Step 03 - Add a couple tsp of butter

Step 04 - Cover with milk ( approx 2 cups )

Step 05 - Start the gravy by stirring in well-mixed flour and milk.

Step 06 - It doesn't take long and she starts to look like a winner.

Step 07 - All that's left is the eatin!  Serve over butter'ed toast, add a little hot pepper shake, and enjoy!

  Just eat  it