Pickled Asparagus

December 13, 2017

A light and springy side dish! Pickled asparagus is perfect for Easter Dinner.


When it comes to enjoying asparagus, I feel that most people first think of roasting it. A drizzle of olive oil seasoned with salt and pepper and squeeze of fresh lemon juice and you’ve got a nearly instant side dish. While I love roasted asparagus as much as the next person, my favorite way to enjoy this springtime vegetable is pickled. It works particularly well with pencil-thin asparagus but equally as well with thicker asparagus as long as you peel the outer skin so that the pickling liquid can penetrate the vegetable.


The first time I made pickled asparagus was actually on Food Network Star over ten years ago. I had been eliminated from the competition but I was brought back to assist Lisa Garza in her final challenge and pickled asparagus was on the menu! It was so delicious and it became one of those food memories that I’ll never forget.


Size isn’t necessarily an indicator for flavor or quality. What the size indicates is the maturity of the vegetable – thick stalks are more mature than the thinner variety. When it comes to appearance you’ll want to look for bright green or purple-tinged spears with really firm stems. The tips should be tightly closed.


To make the most of your asparagus and keep it fresh for as long as possible, you’ll want to trim the bottoms and wrap in a damp paper towel. Place the cut asparagus bundle in a plastic bag in the refrigerator for up to three days. You can also place the asparagus in a clean vase with an inch or two of water and cover the top with a plastic bag in the refrigerator.

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Pickled Asparagus

  • Author: kelsey nixon
  • Yield: 4 servings 1x


  • 3/4 lb. pencil-thin asparagus (about 30 stalks)
  • 3 shallots (about 1/2 cup), chopped
  • 2/3 cup sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon sugar
  • 3/4 cup canola oil


Remove the stalky ends of the asparagus by snapping or trimming the last 1 – 1 1/2 inches of each stalk. If using larger or thicker stalks of asparagus, peel the outer layer with a vegetable peeler. Transfer asparagus to a small casserole dish. 


In a small saucepan, combine shallots, sherry vinegar, Dijon mustard, kosher salt, black pepper, sugar, and canola oil. Bring to a boil and carefully pour over asparagus.


Submerge asparagus in vinaigrette and cover with plastic wrap. Allow asparagus to marinate at least 20 minutes or up to overnight. Store in refrigerator. Serve either chilled or at room temperature. 

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