If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love all things pickled and I'm always looking for new ingredients to add to my list. The asparagus is perfect - its crunchiness mellows into a tender bite without going limp while marinating. These spears are simply trimmed, then soaked in a smoked paprika-laced vinegar bath for a few hours until they are smoky, very (very) tangy and a little bit addictive. - notlazy.rustic. - notlazy.rustic.
Food52 Review: To begin with, this recipe couldn’t be easier -- just put a few things on the stove and prep your asparagus and shallots while they simmer. Then leave them alone for a while and, when you come back, you have something tasty waiting for you! I love that the asparagus stays crisp; it is tart and just the right amount of smoky. These spears are great chopped into a salad, as a finger snack, or with a cheese or charcuterie tray -- but I think where they will truly be the belle of the ball is at the head of the line at our next Jazz Brunch Bloody Mary Buffet. I also am planning to use the shallots and smoky vinegar in a vinaigrette. A success all around! - aargersi - The Editors
Serves a bunch
- 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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Asparagus Recipe