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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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NY Times - Adapted from a recipe from Sunset magazine Ingredients:
3/4 cup rice vinegar |
2 tablespoons salt |
2 tablespoons sugar |
2 -3 garlic cloves, sliced |
1 teaspoon dill seeds or 1 teaspoon fresh dill |
1 teaspoon mustard seeds |
1 teaspoon black peppercorns |
1 -2 bay leaf |
1 1/2 lbs asparagus, rinsed and tough ends snapped off |
Directions:
1. Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
2. Add asparagus (if liquid doesn’t fully cover asparagus, add more water).
3. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
4. Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
5. Drain, and refrigerate. Eat within a few days.
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