Lacto-fermentation workshops have been popular at Toronto's Westend Food Coop, says Canning Coordinator James Partanen. Past instances have featured kimchi, sauerkraut and fiddleheads. Of this recipe, he says, "These delicately flavoured naturally pickled asparagus spears make an excellent addition to a rustic sandwich, can really perk up a salad, or be used to garnish a dish. All this, and they are a healthy source of probiotic bacteria as well!"