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Quick pickled asparagus recipe

Quick pickled asparagus recipe

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Here's an interesting way to enjoy fresh, seasonal asparagus. Zesty and fragrant, it's delicious served with smoked fish such as mackerel. You can store leftovers in the fridge for up to three days. See method

  • Serves 4
  • Takes 30 mins
  • 15 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 125g pack asparagus tips, thinly shaved with a vegetable peeler
  • 1 lemon, zested and juiced
  • ¼ tsp fine salt
  • 2 tbsp capers, drained
  • 5g fresh dill, leaves picked
  • smoked mackerel, to serve (optional)
  • new potatoes, to serve (optional)
Low in fat and high in fibre

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    1g 1%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 1.6g Protein 1.2g Fibre 1g


  1. Put the shaved asparagus in a bowl with the lemon zest and juice and salt. Set aside for 20 mins, mixing occasionally, until wilted and softened. Stir through the capers and dill. Serve with smoked mackerel and new potatoes, if you like. The pickled asparagus will keep in a sealed container in the fridge for up to 3 days.

See more Asparagus recipes

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