This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine.
If you’d like to wow your brunch guests, make pickled asaparagus for them — it goes with everything, and adds a nice spark to the plate. Tender asparagus spears make a wonderful pickle, easily done in the refrigerator in about a week.
Welcome to #BrunchWeek 2018, everyone, hosted by Love and Confections  and A Kitchen Hoor’s Adventures ! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts. Our BrunchWeek sponsors are helping us give away some great prizes, so we’d love if you would take a moment to read about it (below the recipe) and what you can win!
Sponsors, thank you so much.
How do you make Refrigerator Pickled Asaparagus?
One of our sponsors is Michigan Asparagus , so I am happy to showcase how easy this recipe is featuring their fresh, crisp asparagus that’s in season starting rightthisminute. It is one of the only (and largest) domestic production regions for U.S.-grown asparagus, and you know I’m always happiest using U.S. produce rather than imports.
Start by cutting your asparagus to fit the jars you are using. I seriously get out my tape measure and cut the spears to the exact size, since there is nothing more annoying than getting the jars packed and seeing that your lid is going to squish the tips. Michigan Asparagus spears are hand harvested, so “snapped” instead of being cut, for fresher, more usable asparagus with less of a woody end.
Look how pretty they are, all lined up in neat rows?
You’ll pack each jar with the cut stalks and tips, along with fresh garlic and sprig of thyme, then fill with hot pickling brine.
I used squeaky clean repurposed jam jars, but you can use official canning jars if you like. Suit yourself. Since we are curing these in the refrigerator, I was not worried about 2-piece official canning lids, and I like these Maman jam jars for their size and already-decorated fun lids.
How do you serve Pickled Asparagus?
- Serve as you would any other pickle, alongside or inside a sandwich.
- Make a ham-pickled asparagus appetizer by spreading cream cheese on thin ham slices, and then laying an asparagus spear down the center and rolling it up. Cut crosswise pieces to show the spiral effect. You could use beef or turkey instead of ham, for an alternative.
- Spread cream cheese on a thin slice of smoked salmon and roll a pickled asparagus spear up in it. Sprinkle with chopped dill, either fresh or dried.
- Use a pickled asparagus spear as a stir for a Bloody Mary.
- Chop and add to your egg salad.
- Chop and add to your tuna salad.
- Drain and add them to a charcuterie or meat and cheese board.
- Wrap picked asparagus spears in the thinnest prosciutto and present on an appetizer plate.
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We have a wonderful giveaway for brunch week, from our generous sponsors. Take a look at the 7 prizes…
Dixie Crystals  is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products  guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Cabot Creamery Co-operative  is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses. Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
LorAnn Oils and Flavors  is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils. Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com  to shop, learn, and discover new recipe ideas.
Cento Fine Foods  is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands. Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family.”
Enter the contest using the Rafflecopter widget below
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee)  from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup  from The Barbee Housewife.
Hazelnut Milk Punch  from Culinary Adventures with Camilla.
Irish Coffee  from My Catholic Kitchen.
Strawberry Frosé  from Love and Confections.
Everything Bagel Dip  from Rants From My Crazy Kitchen.
BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata  from Eat Move Make.
Cauliflower Waffles  from Caroline’s Cooking.
Cheesy Hashbrown Casserole  from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion  from Family Around the Table.
Farmers Casserole  from A Day in the Life on the Farm.
Ham & Artichoke Strata  from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche  from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs  from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich  from Girl Abroad.
Spicy Pimento Cheese Omelet  from For the Love of Food.
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists  from Big Bear’s Wife.
Caramel Apple Dutch Baby  from The Bitter Side of Sweet.
Carrot Cake Muffins  from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls  from Pass the Sushi.
Coconut Cream Pie Donuts  from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake  from Books n’ Cooks.
Danish Twists with Cream Cheese Filling  from That Skinny Chick Can Bake.
Fench Toast Muffin Bites  from Daily Dish Recipes.
Make Ahead Mocha Granola  from Wholistic Woman.
Snickerdoodle Pancakes  from Mildly Meandering.
Toasted Coconut Granola  from Cooking With Carlee.
BrunchWeek Main Dishes:
Antipasto Pizza  from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict  from The Crumby Kitchen
Breakfast Pizza  from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict  from Sweet Beginnings.
Mini Breakfast Pot Pies  from Forking Up.
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl  from Brunch-n-Bites.
Prosciutto-Wrapped Pineapple Spears  from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus  from Shockingly Delicious
Breakfast Oatmeal Thumbprint Cookies  from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake  from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes  from The PinterTest Kitchen.
Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.