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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. —lifeaswecookit
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
cups white wine vinegar
cloves garlic, peeled and finely chopped
tablespoon kosher salt
tablespoon granulated sugar
teaspoon smoked paprika
bunch thin asparagus spears (about 1 1/4 pounds)
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