Pickled Asparagus

In 'Tom Douglas' Seattle Kitchen'

• Ready In: 30 mins
• Yields: 1/2 pound

Ingredients

• 1⁄2 lb  medium-thin asparagus
• 1  cup champagne vinegar (or other white wine vinegar)
• 1⁄4 cup sugar
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon  coriander seed
• 1⁄4 teaspoon fennel seed
• 1⁄4 teaspoon mustard seeds
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon black peppercorns
• 3  cloves
• 1  bay leaf

Directions

1. Trim asparagus by snapping off the tough bottoms.
2. Combine the vinegar, sugar, salt, and spices in a small saucepan.
3. Bring to a boil, stirring to dissolve the sugar.
4. Place the asparagus in a small nonreactive dish.
5. Pour the hot pickling liquid over the asparagus.
6. Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
7. Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
8. Used as garnish for Bloody Mary.