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.
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.