Ingredients
The following ingredients have 4 Servings
- 2 cups white wine vinegar
- 3 cloves garlic, peeled and finely chopped
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon smoked paprika
- 1 bunch thin asparagus spears (about 1 1/4 pounds)
- 1 medium shallot, peeled, thinly sliced and separated into rings
Instruction
- In small saucepot, whisk together vinegar, garlic, salt, sugar and paprika until sugar and salt have dissolved. Over high heat, bring mixture to a boil; let boil 1 minute.
- Meanwhile, trim bottom inch from asparagus spears. Place spears in a resealable container or baking dish (I use an 8" pan). Top with sliced shallots.
- Pour hot vinegar mixture over asparagus, carefully adjusting asparagus to make sure they're mostly covered (if not completely).
- Let sit uncovered at room temperature 3 hours, stirring occasionally. Store, covered, in pickling liquid in the fridge.
