A well-run restaurant never wastes anything in the kitchen! That’s part of the reason we love this Olive -Brine Pickled Asparagus. Once you’ve used all the Jumbo Bar Olives as cocktail garnishes, hold onto the brine and make this unique garnish. It is the perfect complement to martinis, bloody marys or in our favorite hybrid of the two – the Dirty Mary Martini.
Our Dirty Mary Martini is the best of both worlds. It’s a nice strong drink served straight up and the splash of tomato makes it refreshingly tangy. And since you know we like our Martinis dirty, we’ve added another splash of that brine. Top it all off with a stalk of Olive Pickled Asparagus for the perfect happy hour cocktail. Just be sure to make extra asparagus for snacking!
Olive Pickled Asparagus
2 cups brine from Olinda Olives Jumbo Bar Olives
2 cups apple cider vinegar
1/4 cup granulated sugar
1 shallot, sliced thinly
2 cloves garlic, peeled and sliced
1 bunch asparagus, cleaned and trimmed
- Place the brine, vinegar and sugar in small saucepot. Bring to a boil, stirring until the sugar is dissolved.
- Remove from the heat and add the garlic and shallot.
- Place the trimmed asparagus in a container and cover with the brine mixture.
- Refrigerate for at least 3 days before serving.
Martini
Makes 1 serving
2 ounces vodka
1 1/2 ounces Bloody Mary Mix
1/2 ounce brine from Olinda Olives California Queen Olives
1 dash dry vermouth
Crushed ice
Olive Pickled Asparagus
- Place all the ingredients in a shaker and shake to combine.
- Strain into a chilled martini glass and garnish with the Olive Pickled Asparagus.