A super easy specialty Pickled Asparagus.
Bring a pan large enough to hold the asparagus without bending, with several inches of water to a boil. Blanch asparagus and simmer to desired degree of tenderness. Immediately plunge into cold water to preserve color. Drain. Take a little care to keep the asparagus tips aligned and in one direction, so they’re easy to add to the jar, tips up.
To each jar, add the spices, then the asparagus. In the meantime, in a small pan, bring a mixture of vinegar and water to a boil. Pour over the asparagus in the jar. Add lids and tighten, then turn upside down to distribute spices. Refrigerate after the jar is cool.
Keeps well for several weeks in the fridge.
If you’d like, add a bit of honey or sugar to the water/vinegar mixture.