- 1 pound asparagus
- 1 Juice from (24-ounce) jar dill pickles
Recipe by Liz Shenk
- Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.
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