2 lbs. fresh asparagus
1/2 c. sugar
1/2 c. cider vinegar
1 1/2 tbsp. lemon juice
1 tsp. salt
1/8 tsp. pepper

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler. Cook asparagus 6-8 minutes in boiling water. Save 1/2 cup of liquid.

Combine reserved 1/2 cup asparagus liquid and remaining ingredients in a small saucepan, stir well. Bring to boil, stirring constantly. Pour over asparagus. Cover and chill 8 hours before serving.