Its just about time for asparagus to be in season. There is a local pick your own farm that we went to last year in April/early May. Yum, asparagus. Way better fresh than canned.
From All You magazine, November 2004
Serves 6, about 5 spears each
2 lb fresh asparagus
2 T olive oil
1 t sugar
2 T apple cider vinegar
1 garlic clove, minced
1/8 t red pepper flakes
1. Snap off woody ends. Place asparagus in enough water to cover. Boil for 3 minutes or until tender crisp and drain.
2. Plunge asparagus in ice water. Arrange in a 9x13 baking dish.
3. Wish together olive oil, sugar, vinegar, garlic and red pepper flakes. Cover and chill for 8 hours. Drain before serving.
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