Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars. pack the asparagus vertically in the jars, tips down or up. in a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. pour the hot liquid over the asparagus, leaving 1/2 inch headspace. close the jars with hot two-piece caps. process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180° to 185° f. store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.

Target recipe: snap off tough ends of asparagus. remove scales from stalks with a knife or vegetable peeler, if desired. cut spears into 2-inch pieces. coat a large non-stick skillet with cooking spray. place over medium-low heat until hot. add asparagus, soy sauce, sesame seeds, ginger, and pepper. saute 5 minutes or until asparagus is crisp-tender. to serve, transfer to a serving bowl, and sprinkle with orange rind.