- 1 cup sugar
- 1 cup water
- ¼ cup seasoned rice wine vinegar
- 12 white asparagus spears, peeled, tough ends trimmed, cut in 2-inch lengths
- 1 cup white vinegar
- ½ cup packed brown sugar
- 1 teaspoon ginger, grated
- ¼ teaspoon ground allspice
- Pinch cinnamon
- 2 whole dried chilies
- 1 cup whole walnuts
- 4 ounces (125 grams) hard goat cheese
Combine sugar, water and rice wine vinegar in a pot over high heat. Bring to a boil, stirring until sugar is dissolved. Boil for 2 minutes, add asparagus and boil for 3 minutes or until asparagus is tender-crisp. Use a slotted spoon to transfer asparagus to a sheet of parchment paper to cool.
Combine vinegar, sugar, ginger, allspice, cinnamon and chilies in a small pot over high heat. Bring to a boil, stirring to dissolve sugar, and boil for 2 minutes to combine flavours. Add walnuts, turn heat to medium-low and simmer for 15 minutes or until walnuts are slightly softened and have absorbed some liquid.
Serve the candied asparagus with the pickled walnuts and the goat cheese on a cheese board.