Sweet and Sour Asparagus
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Description
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!
Ingredients
- 2 pounds fresh asparagus, trimmed
- ¾ cup distilled white vinegar
- ½ cup water
- ½ cup white sugar
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon celery seed
- ½ teaspoon salt
Directions
- 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.
- 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.
- 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.
Nutrition Facts
serving: 8 servings
calories: 78.6 kcal
carbohydrates: 18.4 g
protein: 2.8 g
saturated fat: 0.1 g
sodium: 162.9 mg
fiber: 3 g
sugar: 14 g
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