1000 g asparagus wash, pad dry, peel, cut off the woody ends and cut the spears into halves.
Put asparagus into a pot and cover with 3/4 l water
Season with salt and 1 tbsp. sugar cover the pot and boil for about 20 minutes. Remove the asparagus from the pot, drip off and cool down.
Bring the asparagus decoction to a short boil together with 2 tbsp. sugar and 1/4 l Asparagus Vinegar and season once more with salt if necessary.
Layer the asparagus spears in a jar for preserves or a stonepot, add 1 bunch tarragon, washed, dried, finely chopped and fill up with the asparagus-vinegar-decoction.
Seal the container well and set aside for 1 to 3 days.
Can be served with cold meat or fish.
