Description
This is great at a picnic when you have tired of all the same old salads. Very versatile, you can serve it cold or room temperature. You can certainly chop up the asparagus, but I found that it always overcooks. I like the presentation of the long spears on a nice white platter. This goes great with a platter of sliced baked ham and some potato salad or with hamburgers and hot dogs. Enjoy!
Ingredients
- 2 pounds fresh asparagus, trimmed
- ¾ cup distilled white vinegar
- ½ cup water
- ½ cup white sugar
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon celery seed
- ½ teaspoon salt
Instructions
- Bring a large pot of water to a boil. Add the asparagus
- and cook uncovered until slightly tender
- about 1 minute. Drain in a colander
- then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold
- place them on paper towels to dry.
- Bring vinegar
- water
- sugar
- cinnamon sticks
- cloves
- celery seed
- and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
- Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 8 hrs 15 mins
Servings: 8