Recipe of the Week
|juice from 1 24-ounce jar of dill pickles|
Wash and snap off tough ends of asparagus. Bring a large pot of water to a boil and drop in asparagus. Cook for 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar and place asparagus in the juice. Cover with lid and refrigerate at least one day.