I recently made a quick pickled asparagus - I did not have enough to bother with the canning equipment, and with only one jarful they won't last very long anyway. It wasn't the best I've ever made so I won't bother to share that recipe. However, I will share my recipe for a perfect caesar cocktail with a few spears of pickled asparagus as garnish.
I had a friend once tell me that he tried to order a caesar on a flight from the U.S. and was told they only had a green salad served with the dinner. I guess caesar's still aren't well known outside of Canada. I much prefer the caesar to a Bloody Mary as tomato juice is too thick for my tastes. The clam juice mixed with the tomato juice in Clamato thins it out just the right amount.
Rim a regular highball or water glass with celery salt. In the following order, add:
Ice1 1/2 ounces vodka
1 tsp horseradish
6 ounces Clamato juice
2 dashes Worcestershire sauce
Tabasco (1 dash or many - I use about 10 or so in mine)
Lime Wedge
Several spears of pickled asparagus
The lime wedge should be squeezed into the drink as well, or just add a splash of lime juice.
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