Pickled Rose Petals And White Asparagus

1. 1

   Add the asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.

2. 2

   Drain.

3. 3

   Pull apart the roses, keeping just the petals, trim white bit off petals.

4. 4

   Pack flower petals with vegetables in a glass container that has a lid.

5. 5

   Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.

6. 6

   Pour hot liquid over asparagus and rose petals to cover them.

7. 7

   Cover the jar and shake to release any trapped bubbles.

8. 8

   Chill at least overnight and up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.