YOU’LL NEVER THROW AWAY OUR ASPARAGUS LIQUID AGAIN
What should you do with the liquid inside our preserves? Is it safe to eat? Is it bad? What does it contain? These and many other questions might come to mind when opening one of our jars.
It’s well known that for a preserve to stay in perfect condition, it must be hermetically sealed and contain a liquid—whether water, oil or some kind of sauce—called “packing liquid”, whose main purpose is thought to be just keeping the product in good condition.
While that is its main function, after spending days, months or even years in contact with the product, this liquid acquires properties impossible to reproduce in any other preparation.
But… what exactly is in this liquid?
The packing liquid of a preserve can be syrup, salted water with or without antioxidants or acidifiers, vinegar, lemon, and/or oils, among others.
That’s why, depending on its contents, it can sometimes give an undesirable taste to preserves.
At Conservas El Navarrico, we deeply respect the products our land provides, and we work with minimal intervention so that you can enjoy the true flavor of Navarra’s vegetable garden at home.
Unlike other producers, the liquid in our “Cojonudos” White Asparagus from Navarra contains only water and salt.
Just like most of our legume preserves, the liquid is totally safe to consume. During the cooking and preservation process, it absorbs the nutrients of the vegetable itself and can add a lot of flavor to recipes, sauces, and soups.
Drinking the water from asparagus cans is a custom passed down from our grandparents. Some love it and drink it straight, others use it for cooking, and some pour it down the drain. It’s a matter of taste, but since it’s only water and salt, it’s completely harmless—and all the nutrients are found both in our “cojonudos” asparagus and in their cooking liquid.
Using preserve liquid at home
Pepe Solla, the Michelin-starred chef from Pontevedra, says “it’s absurd to throw this away.” Whether it’s water, oil or sauce, these liquids can enhance a wide range of dishes.
Even though brine is the most commonly discarded liquid, Solla points out that preserves packed in their natural juices—whether asparagus, vegetables, cockles or others—are still broths that can be used in cooking.
“It’s even easier to use the water than the oil in a preserve because it’s essentially a broth, and broth is the most important thing in cooking,” says Solla. “When you’re making a stew, instead of adding water, you use this broth and the dish becomes exceptional.”
This liquid can be added to vegetable soups, fish broths or fumets to boost flavor, or to any stew where we simply want to enhance the taste.
WHITE ASPARAGUS CREAM WITH ITS LIQUID, BLOOD SAUSAGE AND PUFF PASTRY
If there’s a recipe where our asparagus liquid shines, it’s in creams and vichyssoises.
For this white asparagus cream with blood sausage and puff pastry, pour one can of “Cojonudos” White Asparagus from Navarra into a blender and add one-third of the preserving liquid. Season with salt and pepper, and blend until smooth to create a delicious asparagus cream.
WHEN A PRODUCT IS HIGH QUALITY, EVERYTHING YOU CAN USE IS DELICIOUS
