We raw pack the asparagus so that they keep their crunch. Packed in a water and vinegar brine, they are similar to a pickle. You'll be tempted to eat them right out of the jar.
Use as a side by rinsing, adding a little olive oil, and sprinkling with salt and/or feta cheese.
Chop them up and mix in a salad or use to garnish a Bloody Mary or Caesar.