Prepare jars: Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
Blanch asparagus: Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut asparagus s to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
Make pickling brine: Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
Meanwhile asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
Pour warm pickling brine to cover asparagus distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
Keeps well chilled for about one month.