Quick-Pickled Asparagus

Sunset, MAY 2003

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3⁄4 cup rice vinegar
• 2  tablespoons salt
• 2  tablespoons sugar
• 2  tablespoons  pickling spices
• 1 -1 1⁄2 lb asparagus, rinsed and tough stem ends snapped off

Directions

1. 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.
2. 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.
3. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes
4. Drain asparagus and arrange on a platter or seal in a container for transport.