Asparagus jam with rosemary
4 servings
20 minutes
Asparagus and rosemary jam is a refined culinary experiment that harmoniously combines the freshness of spring asparagus with the spicy notes of rosemary. This European recipe surprises with the unusual blend of brown sugar's sweetness and balsamic vinegar's light acidity. Prepared through slow cooking, the jam acquires a rich texture and deep aroma that perfectly complements cheese appetizers, meat dishes, or even a warm toast with butter. Such fruit-vegetable jams were popular in ancient European gastronomic traditions when experiments with seasonal products brought new flavor nuances to the kitchen. This jam is an elegant addition to your table, highlighting sophistication and a love for culinary innovations.
1
Heat olive oil in a deep skillet over medium heat. Add chopped shallot and 1 tablespoon of water, sautéing until golden, about 6-8 minutes.
- Olive oil: 2 teaspoons
- Shallot: 3 pieces
- Water: 0.3 glass
2
Meanwhile, cut off the tough lower parts of the asparagus. Cut into small pieces.
3
Add asparagus, rosemary, sugar, vinegar, and water to a saucepan. Bring to a boil, reduce heat, cover, and cook for about 15-20 minutes until the asparagus is tender. If the liquid hasn't completely evaporated, uncover and let it evaporate.
- Asparagus: 500 g
- Chopped fresh rosemary: 2 teaspoons
- Brown sugar: 0.3 glass
- Balsamic vinegar: 2 teaspoons
- Water: 0.3 glass
4
Remove from heat and add sugar and vinegar to taste. Cool and refrigerate overnight.
- Brown sugar: 0.3 glass
- Balsamic vinegar: 2 teaspoons
