Dilled Asparagus

• 1 lb. asparagus
• 1 cup water
• 1/2 cup apple cider or rice wine vinegar
• 1 Tbsp. dried dill weed
• 1 clove garlic, peeled & sliced
• Pinch of crushed red pepper flakes
• 1/2 tsp. salt

Break or cut off woody stems of asparagus. Arrange in single layer in large skillet; cover with 1/2 cup cold salted water. Heat to boiling; remove from heat. Let stand 10 minutes. Drain. Place asparagus in a flat, covered dish. Add remaining 1/2 cup water, vinegar, dill, garlic, pepper flakes and salt. Refrigerate 4 hours or overnight. Serve cold.