Quick-Pickled Asparagus With Tarragon and Shallot Recipe

Name: Quick-Pickled Asparagus With Tarragon and Shallot Recipe
Ingredients: 1 1/2 cups (360ml) white wine vinegar; 1 1/2 cups (360ml) water; 1/4 cup (60g) sugar; 1 tablespoon (15g) kosher salt; 1 (3/4-ounce) bunch tarragon; 1 large shallot, thickly sliced; 1 pound (450g) asparagus, woody ends trimmed

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Quick-Pickled Asparagus With Tarragon and Shallot Recipe

Ingredients

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1 1/2 cups (360 milliliters) white wine vinegar1 1/2 cups (360 milliliters) water1/4 cup (60 grams) sugar1 tablespoon (15 grams) kosher salt1 (3/4-ounce) bunch tarragon1 large shallot, thickly sliced1 pound (450 grams) asparagus, woody ends trimmed

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Instructions

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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.