( MAKES 2 jars )
Photo by Tamara West
A great accompaniment to glazed ham.
- Trim asparagus and cut them to fit into the jars you're using.
- In a saucepan, bring to the boil cider vinegar, water, brown sugar, green chillies, orange zest and juice, kaffir lime or bay leaves and pickling spices.
- Pack the asparagus and the aromatics from the pan into sterilised jars, pour over the hot vinegar, add a sprig of fresh herb, such as tarragon or dill, and seal.