My favorite pickled asparagus recipe: from Chef John Folse, "Louisiana’s Culinary Ambassador to the World.” (http://www.jfolse.com/recipes/appetizers/vegetable17.htm)
20 stalks trimmed asparagus spears
2 ½ cups white wine vinegar
10 peppercorns
1 bay leaf
½ tsp grated nutmeg
Wash the asparagus in cold water, and then soak in lightly salted water for 4 to 6 hours. Blanch the asparagus in boiling, salted water for 1-minute. Remove and drain on a clean dishcloth and cool. Place the vinegar, peppercorns, bay leaf and nutmeg in a saucepan over medium-high heat. Bring to a low boil. Cook 5 minutes. Remove and cool thoroughly. Pack the asparagus in a sterilized wide-mouth jar, standing the spears upright. Cover with the cold vinegar mixture and seal. Refrigerate and hold 2 to 3 weeks prior to serving.
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