As a general rule, when it comes to pickling, it should be done when the produce is at its peak and is therefore cheaper. When it comes to pickling asparagus, I don't really follow that rule, though. I usually pickle different varieties of asparagus at the start of the season to preserve the first crop, which have skins that are really succulent and do not need peeling. Pickled asparagus is great as part of an antipasti platter or added to salads when the fresh stuff is out of season.
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