recipes

Pickled Asparagus Recipe

Photography: Mark Boughton, Styling: Teresa Blackburn

Printer Friendly Version

Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

add to my recipe box

Find more recipes with:
asparagus , pickled , juice , jar , dill

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.

Ingredients

1 pound asparagus
Juice from 1 (24-ounce) jar dill pickles

Instructions

1. Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.

Recipe by Liz Shenk," Relish America's Harvest, "Awash in Asparagus," May 2008.

Nutritional Information

Per (3-spear) serving: 10 calories, 0g fat, 0mg chol., 1g prot., 1g carbs., 0g fiber, 75mg sodium.