Quick Pickled Asparagus
By 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.