The Dutch Golden Age painter Adriaen Coorte was relatively unknown until the mid-20th century when a Dutch art historian began publishing papers about his work (1). This may have been because he was not a master in the local arts guild in the 17th century. Coorte is thought to have been an amateur artist, painting what pleased him because he was fined in 1695 for selling his paintings at the market (2). Coorte often painted the same subject over and over the most common being asparagus and wild strawberries. The composition is minimal, a dark background with the subject perched on a ledge in the foreground. The perfectly lit still lifes retain a sense of calm that have been likened to ‘bodegón’ works.
Pickled Asparagus
adapted from The NY Times
30 asparagus spears
3/4 cup white vinegar
1/2 tsp salt
1 garlic clove
1/2 tsp dill
1/4 tsp hot pepper flakes
1/4 tsp coriander seeds
1/4 tsp black mustard seeds
Cut bottoms off of the asparagus to make them fit standing upright in mason jars. Fill a skillet with about two inches of water so that all of the asparagus spears are covered. Bring to a boil and quickly remove the spears and place in ice water to blanch them. Set aside.
Combining the white vinegar and 3/4 cup of water in a small sauce pan and bring to a boil with the salt. Stir and cook until the salt dissolves.
Place the canning jar in a pot of boiling water with the lid. Lift out with tongs and place on clean towels to dry. Once dry, pack with the asparagus and pour over the vinegar solution to cover the asparagus. Add in the sliced garlic, mustard seeds, chili flakes, coriander seeds, and dried dill. Cover with the lid and place upside down on a cutting block.
After 20 minutes turn the jar back over. The lid should be indented signaling that the jar has become sealed. Place in the refrigerator for about a week before opening and enjoying. Can store for 4 months in a cool dark place.
19 comments
Rosa says:
Apr 26, 2010
I’ve never had pickled asparagus! That is an original recipe.
What a gorgeousb painting and stunning shots!
Cheers,
Rosa
Y says:
Apr 26, 2010
Ooh this looks delicious. I’m all for pickles of any kind. And can I just say, those photos are simply stunning!
deana says:
Apr 26, 2010
Breathtaking painting and photo… I am in awe… it is art, Megan. Kudos!
Heavenly Housewife says:
Apr 26, 2010
I’ve never had pickled asparagus before, what a great idea!
Love the painting.
*kisses* HH
Julie says:
Apr 26, 2010
I like how you are harking back to the work you did a year ago – it is fun to look back and compare. And your pickled asparagus looks tasty. Did you know grandma and grandpa have asparagus growing in their garden every year? Maybe they will try your recipe.
Joanne says:
Apr 27, 2010
I have really come around to the idea of pickling non-traditional veggies. I haven’t done asparagus yet but will have to soon! I bet these would be great on a sandwich or maybe in a potato salad!
siri says:
Apr 27, 2010
LOVE your “asparagus from above” photo. Really. Good luck on booking some jobs!
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Apr 29, 2010
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Karen says:
Apr 30, 2010
I love asparagus – will have to try it pickled. Can’t wait for you to be back in Michigan!
Tweets that mention Coorte’s Pickled Asparagus »Feasting on Art -- Topsy.com says:
Apr 30, 2010
[…] This post was mentioned on Twitter by Tres Jolie Studios, Nezka Pfeifer. Nezka Pfeifer said: RT @tresjoliestudio Recipe for Pickled Asparagus inspired by a painting by the Golden Age artist Coorte http://bit.ly/d04j3P […]
Jessy says:
May 2, 2010
I’ve never tried asparagus pickled, but it sounds delicious. I agree with Joanne…they would go great on a sandwich! Thanks for the recipe. BTW – How did you take the photo of the drop going into the jar…that was neat!
M. says:
May 3, 2010
I love your photos!!! so beautiful!
barbara says:
May 3, 2010
Pickled asparagus sounds wonderful. A great angle for the photo.
Kitchen Butterfly says:
May 5, 2010
Super stunning photos. I love the last one with the drops of liquid heading for the centre of the jar
liz@zested says:
May 7, 2010
Very nice – I’ve never thought about pickling asparagus.
Sarah says:
Jun 19, 2010
I simply wanted to say your site is one of the nicely laid out, most inspirational I’ve come across in quite a while. Thx! :)
Jeanne says:
Jul 3, 2010
Who woulda thunk it– pickled asparagus. Interesting concept. I’m gonna have to follow up preceding comments and say (1) beautiful shots, and (2) how’d you get that last one?
:D Very niice!
kelley says:
Apr 25, 2011
Just made this! I didn’t have black mustard seeds so I used the yellow ones I had on hand. I’m just waiting to turn my jar over and see if the lid indented. Out of curiosity, if it doesn’t indent does that mean it’s unsafe to eat in a week?
I used a secondhand mason jar and am crossing my fingers that it will seal. I’ve never pickled anything before so I’m hoping it works. Thanks for the recipe!
kelley says:
Apr 25, 2011
Also I’m surprised at how many people haven’t had pickled asparagus. I don’t know how it’s done elsewhere, but around here you usually get a spear or two in a Caesar or Bloody Mary.