Bright, tangy, and herbaceous, these quick-pickled asparagus spears are a crisp and flavorful twist on spring’s favorite vegetable.

—Recipes by Chef Steph

INGREDIENTS

• 1 1/2 cups white wine vinegar
• 1 1/2 cups water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 3-4 sprigs of fresh tarragon
• 1 large shallot, thinly sliced
• 1 pound asparagus, woody ends trimmed
  

DIRECTIONS

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.
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.