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.

How to Make It

Step 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

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

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

Ratings & Reviews

coastcooker's Review

March 06, 2010
This is so EASY and so GOOD! The best combination of things in my opinion.