Asparagus Tops, Preserved

Ingredients

• fresh green asparagus
• coarse sea salt
• cold boiled water

Directions

1. Select fresh green asparagus of the same size.

2. Cut off the heads and set them aside.

3. Cut the remaining tender part into pieces the size of a large pea.

4. Parboil the heads for 1 minute and the other pieces for 5 minutes.

5. Immerse both in cold water, then drain and dry on a napkin.

6. Mix the heads and pieces together and place them in round quart tin cans.

7. Cover with cold boiled water, lightly salted.

8. Seal the cans and boil them in a hot water bath for 1 hour.