Low-Fat Recipes: Pickled Asparagus II | Submitted By: JohnnyDeez

1 bunch fresh asparagus spears1 cup water1 cup white wine vinegar1/4 cup brown sugar4 cloves garlic, crushed1 jalapeno pepper, seeded and julienned4 sprigs fresh thyme2 tablespoons Old Bay Seasoning TM2 bay leaves1 teaspoon salt6 whole black peppercornsTrim the bottoms off of the asparagus, and pack loosely into a 1 quart jar. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving. Amount Per Serving  Calories: 37 | Total Fat: 0.2g | Cholesterol: 0mg

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