This is a Dilly Bean recipe that we use for asparagus also.

Put in each pint jar:
1/4 tsp. cayenne pepper or 1 small dried hot pepper
1/2 head fresh dill or 1 1/2 tsp. dill seed or dill weed
1 clove garlic
1/2 tsp. whole mustard seed

Prepare brine and bring to a boil:
5 c. distilled vinegar
5 c. water
1/2 c. canning salt

Wash and trim asparagus to the right length for the jar and stand as many as you can fit in the jar on top of the spices. Pour boiling hot brine into jar up to 1/2" from top. Cap jars and process in boiling water canner for 10 minutes. I have a note on the recipe that 1/2 recipe of brine made 6 pint. 

1stgenfarmer's wife