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. seasoned pepper

Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain, reserving 1/2 cup liquid. Place asparagus in large shallow container; set aside. 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. Chill 8 hours.

Makes 8 servings.