2 pounds asparagus spears
l C. white wine vinegar
1 C. water
1 tsp. fine sea salt
1/2 tsp. whole black peppercorns
1 bay leaf
2 C. (220 g) extra-virgin olive oil
1/4 tsp. crushed red chile pepper

3 sterilized 12-oz. jars and their lids

Trim the asparagus spears from the bottom so they will fit upright in the jars with 1 inch headspace—enough to cover them with oil. Depending on the length of the spears, reserve the bottom halves for another use, or, if you like, preserve them along with the tops. Combine the vinegar, water, salt, peppercorns, and bay leaf in a pot large enough to hold the trimmed asparagus. Bring to a boil over medium-high heat and then add the asparagus. Almost immediately they will turn from green to yellow-green and some of the tips will turn reddish. Cook until barely tender, about 2 minutes. Place a clean kitchen towel near the stove. Using tongs, remove the asparagus from the pot and line them up on the towel to dry. Once dry, pack the spears, tip side up, in the jars, taking care to pack them in tightly. You should be able to fill two or three jars, depending on whether you use some of the bottom halves of the spears along with the tips. In a large skillet, heat the olive oil with the crushed red pepper until warmed through. Carefully fill the jars with the oil, taking care to cover the asparagus completely. Screw the lids on tightly and let the jars sit at room temperature for 24 to 48 hours. Check to make sure the asparagus remain completely covered; if not, add additional oil. Let the asparagus cure in the refrigerator for at least 1 week before eating, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining asparagus submerged.