Pickled Asparagus




I just got back from four mostly sunny days in Martha’s Vineyard. I was invited to cover the first Martha’s Vineyard Wine Festival. I tasted about 100 new and favorite wines – and have the hangover to prove it – and mostly flip-flopped my way through the tasting events and private dinners because it is an island after all, and heels just wouldn’t do.


For my last day out there, I switched out flip flops for thick purple rain boots, walking through mud and thick puddles for the most delicious dinner in a big barn. (I’ll share an entire recap of that dinner and more soon.) Rest assured, the rain and hurricane-like winds couldn’t stop me from bringing a bit of the island back to the big city in the form of two very expensive but beautiful bunches of local asparagus.

The asparagus are my little souvenir to me and will become a sort of preserved island postcard to a friend in this easy Pickled Asparagus recipe. She’ll be able to pile a few onto a salad or dunk them in and out of a bloody mary. I think I’ll hang a spear off of a dirty vodka martini – you know… as soon as I’m drinking again!

I hope you’ll give this recipe a try. If you do, say hello in the comments, merci.


Just a note: I attended the Martha’s Vineyard Wine Festival events and tastings on a gratis basis, but my opinions and thoughts remain my own.

Pickled Asparagus

Inspired by BlueKaleRoad’s Pickled Asparagus recipe on Food52


  • 2 bunches asparagus, about 1.5 lbs, with thick ends snipped
  • 2 cups white balsamic vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon cane sugar
  • 1/2 teaspoon fines herbes
  • a big pinch of chili flakes
  • 2-3 fresh basil leaves
Equipment Needed
  • 1 tall canning jar with lid


  1. In a saucepan, bring the brine ingredients to boil: vinegar, water, salt and sugar. Stir a little to help the sugar and salt dissolve. Remove from heat after it's boiled for 2 minutes and allow brine to cool.
  2. Stack all the asparagus vertically in the canning jar until snug. Add fines herbes, chili flakes and basil leaves to the jar.
  3. Fill the jar with the cooled brine until it covers the asparagus and is about 1/2 inch from the top of the jar. Cover and put in the fridge.
  4. After 24 hours in the fridge, the asparagus are ready to enjoy. Store in the fridge for up to a month.
All photos styled and taken by Maggie Battista.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.