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.