Sweet and Sour Asparagus

Sweet and Sour Asparagus

4 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    8 h 15 m
javaqueen
Recipe by  javaqueen

“This is great at a picnic when you have tired of all the same old salads. Very versatile, you can serve it cold or room temperature. You can certainly chop up the asparagus, but I found that it always overcooks. I like the presentation of the long spears on a nice white platter. This goes great with a platter of sliced baked ham and some potato salad or with hamburgers and hot dogs. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (4)

Rate This Recipe
meeky
6

meeky

excellent... just need a bit more salt for us.

javaqueen
4

javaqueen

Fresh asparagus is now in season...make this one soon. I have it in the fridge now at all times!

MarilynRei
1

MarilynRei

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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