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Trim the cut end of the asparagus spears.
Place asparagus in a large bowl with ⅓ cup salt and cover with water. Let stand in salt water while preparing the brine.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 garlic head of cloves. (peeled).
Bring brine mixture to a boil, and boil for 1-2 minutes.
Turn down to a simmer.
Drain salted water from asparagus and add asparagus to the saucepan with the brine mixture.
Simmer for 4-6 minutes until asparagus turns a dull shade of green.
Using tongs, remove asparagus from the mixture and place in two pint-size wide-mouth jars, tip-side up.
Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.
Pour hot pickling liquid into the jars, filling to within ¼" of the rim.
Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool. Use within 2 weeks.