1 pound fresh asparagus spears 3 whole cloves
1/3 cup red wine vinegar 1 stick cinnamon
1/4 cup water 1/4 teaspoon celery seed
1/4 cup sugar
1/2 teaspoon salt
In a large covered frying pan, cook asparagus in a small amount of water until tender crisp. Drain and set aside. Meanwhile, combine vinegar, water, sugar, salt,cloves, cinnamon and celery seed in a small saucepan. Heat slowly until sugar dissolves. Pour over asparagus while still warm. Refrigerate 4 to 6 hours. Drain asparagus before serving and place on a bed of lettuce. Note: May also be served as a cold vegetable.