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: rinse the asparagus spears. snap off the tough ends of the spears. place the asparagus in a shallow metal or ceramic pan. drizzle olive oil over the asparagus. sprinkle sea salt or kosher salt over the asparagus. grind fresh black pepper over the asparagus. shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus. plan on the oven rack about 6 inches under the broiler. broil for 11 minutes, or until the asparagus has a nice broiled char to them. serve immediately. enjoy!