Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
2 pounds fresh asparagus spears, tips firm and intact
2 cups water ⅜ cup rice vinegar
1½ tablespoons kosher salt
1 tablespoon honey
2 cloves garlic, peeled
2 to 3 lemon slices, seeds removed
2 sprigs fresh dill
1 teaspoon whole mustard seeds
Wash and trim the asparagus, cutting off 2 to 3 inches from the base. Discard lower stems.
Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. When the pot of water is at a full rolling boil, drop in the asparagus spears and boil for 15 seconds. Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.
In a small saucepan, combine 2 cups of water, vinegar, salt, and honey. Bring to a boil, stirring once or twice to dissolve the salt and honey. Remove from heat and let the brine cool slightly.
Place the garlic cloves and lemon slices into the bottom of a clean glass quart jar. Place asparagus spears in jar, tips facing upward, and pack tightly. Add the dill and mustard seeds as you do so.
Pour the cooled brine into the jar over the other ingredients, completely covering the asparagus with the liquid. Secure the lid and store in the refrigerator for up to 7 days.
Get our most popular weekly newsletter: This is NC
When it comes to matches made in the kitchen, North Carolinians believe in soulmates. From breakfast to dessert, dig into a few of our favorite pairings.
In Edgecombe County, the country’s second-oldest remaining town common is the gateway to its sprawling historic district. Travel these acres and blocks on a reflective trip through time.