Easy Pickled Asparagus

1 LB. Asparagus
Juice from 1 – 24oz. jar dill pickles

Snap off tough ends of asparagus, and rinse thoroughly. Bring a large pot of water to a rolling 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 24 hours.

Oven Fried Onion Rings

1-large onion, cut into thick rings

1-cup buttermilk

1-egg

1-cup potato chips

1-cup crackers

1-tsp salt

½-tsp pepper

Dash cayenne pepper

1-cup flour

 

Preheat oven to 450 degrees.

Slice onion rings

Put potato chips and crackers in food processor and process to fine crumbs. Put in pan for coating.

Mix buttermilk, egg, salt and pepper real well, and then add enough flour to make a medium batter.

Take 2 baking sheets, place 3 tbls. Oil, coating well. Place in hot oven for 8 minutes while you coat the onion rings.

3-Steps-

Dip onion rings in flour, then into the buttermilk mixture, then into the crumbs.

Place on two hot greased baking sheets and bake for 7 ½ minutes on 2 racks, then turn rings over and move top pan down and bottom pan on top. Bake for another 7 ½ minutes till crisp.

Remove from oven and lay rings on paper towels to drain.

Grilled Green Onions with Spicy Asparagus

Ingredients:

1 1/2 TBLS hoisin sauce
1 1/2 tsp. rice wine vinegar
1 tsp. soy sauce 1/2 tsp. Sriracha
1 bunch green onions
8 oz. thin asparagus spears
2 tsp. olive oil
1/4 tsp. black pepper
1/8 tsp. kosher salt

Directions:

Combine hoisin sauce, rice wine vinegar, soy sauce and Sriracha in a bowl.

Heat a grill pan over medium-high heat.

Toss green onions and asparagus spears with olive oil, then sprinkle with salt and pepper.

Cook onions and asparagus 2 minutes on each side. Brush with hoisin mixture during last 30 seconds of cooking.

Serves 4

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