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Ingredients: 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 Method: 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. |
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