Print Options:

Quick-Pickled Asparagus





Yields
Makes 4 to 6 servings

Notes: You can pickle this asparagus (through step 2) up to 2 days ahead; the flavor becomes more intense the longer the asparagus stands in the brine. Serve chilled or at room temperature.

 3/4 cup rice vinegar
 2 tablespoons salt
 2 tablespoons sugar
 2 tablespoons pickling spice
 1 to 1 1/2 pounds asparagus, rinsed and tough stem ends snapped off
Step 1
1

In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.

Step 2
2

Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to bite, 4 to 6 minutes. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes (see notes).

Step 3
3

Drain asparagus and arrange on a platter or seal in a container for transport.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 17Calories from Fat 5.3
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 194mg9%
Total Carbohydrate 3.3g2%

Dietary Fiber 0.6g3%
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.