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Ingredients
- 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
Method
- 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.
- 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).
- Drain asparagus and arrange on a platter or seal in a container for transport.