- a large bunch of asparagus
- 1/4 cup water
- 2 Tablespoons sugar
- 1 1/2 teaspoons salt
- 4 Tablespoons vinegar
- 1 Tablespoon lemon juice
- 1 clove garlic, thinly sliced
- 1/4 onion, thinly sliced
- thin lemon slices
Blanch asparagus. Spread out in a colander to cool. Cut into 1-inch pieces.
Boil water sugar, and salt breifly. Add vinegar and lemon juice. Add the onion and garlic. Add the lemon slices.
Add the asparagus, and marinate for 2-3 hours.
Note: If you let the vegetables marinate too long (overnight), and use purple asparagus, it loses its color though the onions, garlic, and even the lemon slices turn pink.
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