(KCBS) – KCBS Food and Wine Editor Narsai David says although it got off to a late start, this year’s asparagus season is wonderful, delicious and giant! Here’s a unique recipe to enjoy this vegetable.
Yields 1 quart
1-1/2 lbs. asparagus spears
1 cup white wine vinegar
3/4 cup water
2 TBS sugar
1 TBS pickling spice
3-4 garlic cloves, bruised
Snap asparagus spears and cut length to fit in a wide mouth one quart canning jar. Fill jar with points up. Heat vinegar, water and sugar only until boiling. Meanwhile, place spice and garlic cloves in the jar. Pour hot liquid over. Set aside to cool and then refrigerate
Note: This is an ice box pickle that has not been sterilized. It must remain refrigerated until consumed.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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