Pickled Asparagus
  • 2 cups white wine vinegar
  • 3 cloves garlic, peeled and finely chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon smoked paprika
  • 1 bunch thin asparagus spears (about 1¼ pounds)
  • 1 medium shallot, peeled, thinly sliced and separated into rings
  1. In a small pot, whisk together vinegar, garlic, salt, sugar and paprika until sugar and salt have dissolved.
  2. Over high heat, bring mixture to a boil and cook for 1 minute.
  3. Trim bottom inch from asparagus spears.
  4. Place spears in a resealable container or baking dish, top with sliced shallots and pour hot vinegar mixture over top making sure they're mostly if not completely covered in liquid.
  5. Let sit uncovered at room temperature 3 hours, stirring occasionally.
  6. Store covered in pickling liquid in the fridge.
Recipe by Leslie Neri at http://www.leslieneri.com/pickled-asparagus/