Phone: (250) 812 6691

Email: info@westcoastseaweed.com

Westcoast Seaweed Inc.

3140 Cook St

Victoria B.C. , V8X 1A2

Each year between late May to early July

since 1991 we have been harvesting

Sea Asparagus from the wild. This

succulent vegetable is hand harvested for

optimum freshness. Full in vitamins and

nutrients Sea Asparagus is traditionally

used in Europe. Enjoyed fresh in the

summer and pickled to extend the flavors

of coastal cuisine into the winter.

History

Sea Asparagus is found along the

coast of British Columbia. Harvested

seasonally on Vancouver Island, this

marine plant is primarily known for it's

vivid color and salty flavor. Served in

fine dining establishments around the

world it is used as a substitute for

green vegetables. This succulent sea

vegetable is usually served with

seafood.

Sooke B.C.

Sea Asparagus

www.WestcoastSeaweed.com

©2009

Sea Asparagus

Recipes Sautéed sea asparagus 1/2 lb. fresh sea asparagus 1 shallot, minced 2 ounces butter lemon juice to taste. Clean and soak asparagus for 1 hour

in cold water. Drain, then steam or

blanch for 1 to 2 minutes. Rinse in cold

water and drain. Sauté shallot in butter

on very low heat for 5 minutes. Do not

allow to burn. Add asparagus to pan and

sauté for 2 to 3 minutes. Turn mixture

out of the pan, sprinkle with lemon juice

and serve.

Tomato and sea asparagus salad

2 cups pickled sea asparagus, drained

3 large tomatoes, sliced 1/4 inch thick

1 small red onion, julienned

1/2 cup extra virgin olive oil

1 teaspoon dried oregano OR

1 tablespoon fresh, minced

1 teaspoon sugar

Mix all ingredients and chill in fridge for

1 hour.

Sprinkle sliced tomatoes with olive oil,

and dust liberally with cracked pepper;

arrange on plate. Combine 1 cup pickled

asparagus with onion, oregano and 1

tablespoon olive oil; place in center of

tomatoes or nest of raddichio.

Dip four 1 ounce slices goat (or blue-

veined) cheese in toasted sesame seeds;

warm in oven for 2 minutes and place on

plate. Garnish with fresh chives and

serve.

Westcoast Seaweed Inc.

3140 Cook St

Victoria B.C. , V8X 1A2

Phone: (250) 812 6691

Email: info@westcoastseaweed.com

Cooking Instructions

Sea Asparagus

may be eaten fresh,

in a salad or sautéed

with garlic and butter. Prepared as an

alternative vegetable, it can also be

pickled and made into a fine vinaigrette.

Sea Asparagus is a salt tolerant plant.

To lessen the salty taste it should be

blanched for 30-45 sec. Rinse with cool

water to stop the cooking action. This

can also be achieved by soaking the

shoots in cold water for 1 to 2 hrs.

Pickled sea asparagus

3 pounds fresh sea asparagus

1 tablespoon pickling spice

3 1/2 cups white wine vinegar

3 1/2 cups water

1 1/2 cups sugar

3-5 garlic cloves

Place spices and 3 to 5 peeled cloves of

garlic in each sterilized jar. Clean and soak

sea asparagus for 1 hour in cold water (to

leach the salt away). Drain; chop into 2- to

3-inch lengths and pack fairly tightly into

the jars.

Bring vinegar, water and sugar to boil

and simmer 15 minutes. Pour hot solution

over sea asparagus, leaving l/2 inch

headroom. Seal jars and process in hot

water bath for 15 minutes. Makes about

10 pints.

Note: The sea asparagus is pickled after

a couple of days, but gets better the longer

it keeps.

To make larger amounts pack

pre-sterilized food grade buckets with

prepared asparagus, pouring hot solution

over all, then fitting the lid snugly over top.

The heat of the solution creates a vacuum,

sucking the lid down and creating a seal.

Caution: If the vacuum seal has not

occurred, open and re-heat the solution

before trying again.

New Recipe