Bring vinegar, water and garlic to boil in medium saucepan; simmer on medium-low heat 5 min. Cool.
Meanwhile, add asparagus to large saucepan of boiling water; cook 3 min. or until bright green in colour. Drain asparagus. Immediately plunge asparagus into bowl of ice water. Let stand 5 min.; drain well.
Pack asparagus tightly into 750-mL jar with tight-fitting lid, leaving 1/2-inch headspace at top of jar. Top with dill. Add vinegar mixture; cool completely.
Cover jar with lid. Refrigerate 24 hours before serving.
Kraft Kitchen Tips!
There are three colours of asparagus – green, white and purple. Green and white asparagus come from the same plant variety, but white is grown underground to prevent it from turning green. Purple asparagus, often available at farmers' markets, is grown above ground. Its tender stalks have a higher sugar content and somewhat milder flavour than green or white asparagus.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrate 1 g
Fibre 1 g
Sugars 1 g
Protein 1 g
12 servings, 1/12 recipe (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.