1 bunch fresh asparagus spears
1 C. water
1 C. white wine vinegar
1/4 C. brown sugar
4 cloves garlic, crushed
1 jalapeno pepper, seeded and julienned
4 sprigs fresh thyme
3 allspice berries
4 coriander seeds
1 small piece nutmeg or mace
1 tsp. salt
6 whole black peppercorns

Trim 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, salt, allspice, coriander, nutmeg 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. (you could also process jar for 10 minutes in boiling water canner or pasteurize it for 30 minutes at 180 to 185 degrees. Store in cool dark place for 3 weeks before eating.

Yield: 10 servings
Calories: 38
Total Fat: 0.2g
Dietary Fiber: 1.5g