Asparagus Jam with Rosemary
Appetizers • European
Description
You can add 0.3 cups of roasted almonds to the jam. It pairs excellently with roasted pork and chicken. It is also delicious with vegetables.
Ingredients
- Olive Oil 2 teaspoons
- Shallot 3 pieces
- Asparagus 20 oz
- Dried Rosemary 2 teaspoons
- Brown Sugar 0.3 cups
- Water 0.3 cups
- Balsamic Vinegar 2 teaspoons
Step-by-Step Guide
Step 1
Heat the olive oil in a deep saucepan over medium heat. Add the chopped shallots and 1 tablespoon of water and sauté, stirring, until golden brown, about 6–8 minutes.
Step 2
Meanwhile, trim the tough ends off the asparagus. Cut into small pieces.
Step 3
Add the asparagus, rosemary, sugar, vinegar, and water to the saucepan. Bring to a boil, reduce the heat, cover, and cook for about 15–20 minutes until the asparagus is tender. If the liquid has not completely evaporated, uncover and allow it to evaporate.
Step 4
Remove from heat and add sugar and vinegar to taste. Cool and refrigerate overnight.
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