Sweet and Sour Asparagus
Ingredients8 h 15 m servings 76 cals
- 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.
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 76 calories; 0.3 g fat; 17.9 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 161 mg sodium. Full nutrition
ReviewsRead all reviews 5
Fresh asparagus is now in season...make this one soon. I have it in the fridge now at all times!
I really liked the cinnamon/clove/celery seed combo. A very different way to have asparagus and quite tasty. Like another reviewer, I felt it was better with a bit of salt. I also discovered I d...
I brought this to a potluck and there were no leftovers of this dish. I didn't have the celery seed but added a pinch of cayene. Delicious.