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.

Grilled Green Onions with Spicy Asparagus


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


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