Sweet and Sour Asparagus Recipe

Pickled Asparagus

Ingredients:

• 2 pounds fresh asparagus, trimmed
• cup distilled white vinegar
• cup water
• cup white sugar
• 3 cinnamon sticks
• 1 teaspoon whole cloves
• 1 teaspoon celery seed
• teaspoon salt

Directions:

1. Bring a large pot of water to a boil. Add the asparagus and cook uncovered for about 1 minute, until slightly tender.
2. Drain the asparagus in a colander, then immediately transfer them to ice water for several minutes to stop the cooking process. Once cooled, lay them on paper towels to dry.
3. In a saucepan, combine vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt. Bring to a boil over medium-high heat and cook for 5 minutes.
4. Place the asparagus spears in a large dish or baking pan. Pour the hot vinegar mixture over the asparagus. Cover the dish and refrigerate for at least 8 hours or overnight.
5. Once ready, drain the pickled asparagus and serve cold or at room temperature.

Nutrition Facts (per serving):

Servings: 8