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Prep Time: 3 Minutes Cook Time: 5 Minutes |
Ready In: 8 Minutes Servings: 8 |
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This recipe was in the Picayune Item, our little local newspaper. I haven't tried it, yet. But it really looks fun and so easy, I just had to post it! I imagine this would be great with green beans, too. And the addition of some garlic and pepper corns...try it! Ingredients:
1 lb asparagus |
1 (24 ounce) jar pickle juice, after eating the pickles |
Directions:
1. Snap off tough ends of asparagus.
2. Boil asparagus for two minutes.
3. Drain and rinse under cold water.
4. Cut spears to the height of the pickle jar.
5. Place in juice.
6. Cover with lid.
7. Refrigerate at least one day.
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