Asparagus in oil

Preparation:

Preparation: Cut the asparagus stems, boil them in water and vinegar and cook, drain them before they become soft. Drain them and make sure to level them by cutting the stem again. Get some tall and narrow jars, sterilize them and dry them perfectly. Arrange the asparagus next to each other, very close together, and calculating that there is only one or two centimeters of empty space left between the tips and the lid of the jar. Pour a little salt into the jar, a clove of garlic into small pieces (for each jar) and cover everything with olive oil, making sure that the asparagus tips remain submerged. When they are completely cold, close the jar hermetically and place it in the dark. They are ready after a couple of months.