Ingredients:

  • 3 lbs fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tbsp unsalted butter
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the butter in a large pot over medium heat. Add the finely chopped onions and sauté until translucent and fragrant.
  2. Stir in the minced garlic and cook for exactly 60 seconds, ensuring the garlic does not brown.
  3. Add the trimmed asparagus pieces to the pot and stir to coat them in the aromatics.
  4. Pour in the vegetable broth and add the salt and pepper. Bring the mixture to a gentle simmer for 5–8 minutes until asparagus is slightly softened but remains bright green.
  5. Sterilize glass canning jars and keep them warm. Ladle the chunky asparagus mixture into the jars, leaving exactly 1 inch of headspace.
  6. Process the jars in a pressure canner for 40 minutes (adjusting for altitude) to ensure safety and shelf-stability.