Use two 11.5 oz clean and resealable jars. Trim the asparagus at the woody end so that the spears fit vertically in the jars.
Place all the asparagus into the 2 jars and divide the dill, shallots, and garlic between the two jars.
In a large pot boil the sugar, water, vinegar, and salt. Remove from the heat and pour it into the jars covering the asparagus. Seal the jars and store them in the fridge.