Pickling keeps even thin asparagus stalks crisp and pleasantly green-tasting. You can make the brine up to a week in advance, but leave out the tarragon until you add the asparagus. The asparagus must be completely submerged in brine to pickle; if necessary, cut the spears into smaller lengths.

Like a pesto but with more punch, this sweet, sharp relish goes well on a sandwich with ham or sharp cheese. I frequently use it as a condiment for fish or steak.