Quick-Pickled Asparagus With Tarragon and Shallot Recipe
Category
Stovetop
Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups white wine vinegar
1 1/2 cups water
1/4 cup sugar
1 tablespoon kosher salt
1 bunch tarragon
1 large shallot, thickly sliced
1 pound asparagus, woody ends trimmed
Directions
In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add tarragon and shallot. Let stand 5 minutes. Meanwhile, arrange asparagus in an even layer in a baking dish. Pour brine on top. Press paper towels against surface to submerge asparagus and let stand until cooled. Transfer asparagus and brine to a large sealed container and refrigerate for up to 3 weeks.
