Sweet and Sour Asparagus

This is great at a picnic when you have tired of all the same old salads. Very versatile, you can serve it cold or room temperature. You can certainly chop up the asparagus, but I found that it always overcooks. I like the presentation of the long spears on a nice white platter. This goes great with a platter of sliced baked ham and some potato salad or with hamburgers and hot dogs. Enjoy!

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 79 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• ½ cup water
• 3 cinnamon sticks
• 1 teaspoon celery seed
• ¾ cup distilled white vinegar
• 1 teaspoon whole cloves
• 2 pounds fresh asparagus, trimmed

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.

Step 2

Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.

Step 3

Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.