Pickled Asparagus "Hot & Spicy"
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A tender, crisp asparagus spear pickled  in our own special flavored brine. Original or Hot & Spicy. Our pickled asparagus is "hot packed" not "blanched" or "boiled" so you can be sure you will get the crispiest pickled asparagus spears available.  

Use in fresh lettuce salads, pasta salads or as an elegant hors d’oeuvre. Don’t forget to use it as a swizzle stick for all your favorite drinks.

Don't know what to do with pickled asparagus?  Why you can start by eating it right out of the jar.  If you want get more creative with your pickled asparagus try the recipes below.  They will get you started on your journey of the joys of pickled asparagus.


Oriental Salad

1/2 head green cabbage, shredded         1/2 head red cabbage, shredded

1/2 cup green onions, chopped               1 can water chestnuts, drained

6 spears, Ben Jack Larado’s Pickled Asparagus, chopped

3 cloves, Ben Jack Larado’s Pickled Garlic, finely chopped

1 can mushroom stems and pieces

1/2 cup canola oil                                 1/2 tsp. black pepper

1/4 tsp. dried parsley                          1/2 tsp. garlic powder  

1/2 cup red wine vinegar                      1 tsp. celery seed

1 tsp. fresh ginger, grated                     1 tsp. salt      

1 tsp. crushed red pepper                    1/2 tsp. cilantro

After cabbage has been finely shredded, making sure the core is removed, add onions and water chestnuts. Sprinkle with salt, cover with water and let soak for at least one hour. Rinse well and squeeze off excess moisture, patting with a paper towel. In a small bowl, mix together sugar and vinegar. Set aside. In a small skillet, saute pickled asparagus spears, mushrooms which have been chopped into smaller bits, and garlic, along with remaining ingredients until lightly browned. Add sugar and vinegar mixture to this and blend well. Pour over cabbage and toss lightly.

Pickled Asparagus Pinwheels

6 slices ham

6 Ben Jack Larado’s Pickled Asparagus Spears

Cream Cheese, softened

Spread ham with cream cheese. Place pickled asparagus spear on ham and roll up tightly. Cut into thirds. Place a toothpick in each third. Serve as part of your relish tray.

Wagon Wheel  Asparagus Quiche


1 cup diced cooked ham                              3 eggs

1 jar Ben Jack Larado’s Pickled Asparagus

1 cup half and half                               Sprinkling of pepper

1 cup swiss cheese, shredded                       Parsley for garnish

1 prepared pie shell

Sprinkle ham evenly in shell. Arrange pickled asparagus spears, spoke-fashion, over ham. Sprinkle with cheese. Beat eggs, milk, salt and pepper until mixed, but not frothy, and carefully pour over ham, pickled asparagus and cheese. Bake in 425 degree oven for 12 - 15 minutes till crust begins to brown, then reduce heat to 350 degrees and bake another 35 minutes until filling is set and crust is brown. Serve with fresh fruit.

Kraut Salad

1 can kraut, drained well                  1 cup white vinegar

2 tbsp. green pepper, chopped                        1 cup sugar

1 tbsp. minced onion                            2 tbsp chopped celery

2 tbsp. pimento, chopped                                   

1/2 cup Ben Jack Larado’s Pickled Asparagus, chopped

Boil sugar and vinegar together until sugar melts. Pour over drained kraut while hot. Let cook completely. Add the pickled asparagus  and the remaining ingredients and let stand covered overnight in the refrigerator.

Posh Salad

1/2 head cauliflower                                            1/2 large onion

1/2 cup sliced green olives

Head of lettuce                                                 Black pepper

1/2 cup Ben Jack Larado’s Oil of Garlic

1 cup Ben Jack Larado’s Pickled Asparagus, chopped

Roquefort cheese

Separate cauliflower and slice thin. Slice onion and separate into rings. Add them to cauliflower slices, sliced olives and chopped pickled asparagus. Marinate in the dressing overnight. Serve marinated mix over lettuce. Crumble roquefort cheese on top.

Slang Jang

1 can diced tomatoes with juice                             2 cans oysters

1/2 cup Ben Jack Larado’s Pickled Asparagus, chopped

3/4 cup chopped celery                                      

2 tbsp. Ben Jack Larado’s Oil of Garlic

1 bunch small green onions, chopped           

Mix all ingredients together with the pickled asparagus, salt and pepper to taste. Chill and serve as cold soup or salad.

Marinated Mushrooms

1 lb. fresh mushrooms                                           1/3 cup olive oil

1/2 cup Ben Jack Larado’s Pickled Asparagus

1 cup Ben Jack Larado’s Oil of Garlic

2 cups sugar                                                   2 cups water  

1 tsp. oregano leaves                                      3/4 tsp. salt

1/2 cup sliced carrots                                      1/4 tsp. pepper

1/4 tsp. garlic powder               1/2 cup each red and green pepper strips

Slice mushrooms, bring mushrooms and Oil of Garlic to a boil. Reduce heat, simmer 2 minutes. Drain mushrooms, cool. Bring water to boil, add carrots and celery, boil, reduce heat, simmer 3 minutes. Drain and cool. Mix oil, oregano, salt, garlic powder and pepper. Stir in mushrooms and vegetables. Add Pickled Asparagus, mix well and chill.