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Yield: 1 quart
1 1/2 cups (360ml) white wine vinegar
1 1/2 cups (360ml) water
1/4 cup (60g) sugar
1 tablespoon (15g) kosher salt
1 (3/4-ounce) bunch tarragon
1 large shallot, thickly sliced
1 pound (450g) asparagus, woody ends trimmed
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