Quick-Pickled Asparagus with Tarragon and Shallot
Crisp asparagus spears get a tangy white wine vinegar brine with tarragon and shallot for an easy make-ahead pickle.
Prep 10 min · Cook 5 min · Total 1 hr 5 min · Makes 4 servings
Ingredients
- 1 1/2 cups white wine vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 bunch tarragon
- 1 large shallot, thickly sliced
- 1 pound asparagus, woody ends trimmed
Directions
- Combine the vinegar, water, sugar, and salt in a medium saucepan. Set it over heat and bring the mixture to a boil, stirring as it warms, until the sugar and salt have fully dissolved. Take the pan off the heat, then stir in the tarragon and shallot. Leave it to steep for 5 minutes.
- While the brine sits, spread the asparagus out in a single, even layer in a baking dish. Pour the brine over the asparagus. Lay paper towels directly on the surface so the spears stay under the liquid, then leave everything alone until it has cooled.
- Move the asparagus and brine into a large container with a tight seal, then refrigerate for up to 3 weeks.