Photo: Box of Apples.com. Asparagus season is drawing to a close, depending where you live. If you’ve reached your limit of fresh asparagus, and can’t possibly make any more asparagus soup, try Hannah Glasse’s recipe for pickled asparagus. From The Art of Cookery Made Plain and Easy (first published in 1747): Take the largest asparagus you can get, cut off the white ends, and wash the green ends in spring water, then put them in another clean water, and let them lie two or th

Pickles know no boundaries. Photo credit: avrene via Visual hunt / CC BY Few foods send my palate soaring like pickles. The only definitive parts of a pickle include vinegar, salt and/or sugar, with the goal of preservation. Beyond that, let the fun begin. Any additional flavors are added for pure pleasure. Pucker follows the first bite, then a moment of the pickled object’s flavor, serenaded by garlic, cloves, dill, cinnamon, mustard seed, red pepper, bay leaves, cardamom, g