Quick Pickled Asparagus

Posted by: admin at 11:21 am on January 29th, 2016

Asaparagus_sm.jpgBy Susan Coppedge

  • 1 bunch fresh asparagus
  • 1/2  cup Cuisine Perel Blood Orange Vinegar   
  • 1/2 white vinegar
  • 3/4 tsp salt
  • zest of 1 orange
  • 1 small jalapeño, sliced paper-thin or minced
  • 2 T honey

Trim and blanch asparagus in boiling water for 2 minutes. Immediately cool in ice water. Drain on a paper towel. Place asparagus, orange zest and jalapeno slices in a shallow dish.

Bring vinegar, salt, and honey to a boil. Pour over vegetables and let cool. Cover and chill for at least 4 hours.