posted by syzygy 03-22-102 8:22 AM
Asparagus and Tomato Salad
1 1/2 pounds fresh asparagus
1/4 cup olive oil
2 Tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup cherry tomatoes, halved
Prepare asparagus by breaking off woody ends and rinsing well under cold water. In a large skillet, bring about 1 cup of salted water to a boil and add asparagus. Cover and simmer 5 - 6 minutes or until just tender. Drain.
In a 13"x9" pan (or thereabouts -- original called for 10"x6" but I found that too small) mix oil, lemon juice, garlic, Worcestershire sauce, salt and sugar. Add hot asparagus, turning to coat. Cover and refrigerate at least 2 hours, turning at least once.
Arrange asparagus on a platter. Toss tomatoes with marinade and spoon over asparagus.