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quick-pickled asparagus with tarragon and shallot recipe

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Total: 30 minutes

Servings: 1

Cost: $12.76 /serving


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Step 1

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.

Step 2

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.

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