My husband and I were having a great time in Vegas. We had one dollar margaritas at 11 am, and searched for a nice brunch spot and ended up in Grand Lux in Palazzo. My husband ordered a bloody mary, his second drink before noon. Ah, that's vacation. His drink didn't come with the usual celery stick that he usually surrenders to me. Instead, there were two pickled asparagus sticking out from the glass. They were tart and slightly spicy, and we just loved them. “You should make your own pickled asparagus,” said my husband. So I took that on as a project, and here is the result. My pickles turned out very different from the ones we had in Vegas, but they were good in a different way. My pickles eats like a salad: sweet, sour and crunchy. My plan was to keep it for a week or two, but all was gone within three days.