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fresh asparagus extra-virgin olive oil lemon juice clove chopped Worcestershire sauce salt sugar tomatoes
Viewed: 74 - Published at: 6 years agoIngredients
- 1 1/2 lb fresh asparagus
- 1/4 c. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 x clove chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 c. cherry tomatoes halved
Method
- Break off asparagus ends at the point where the stems snap easily; throw away ends.
- In a large skillet, bring about 1 c. salted water to a boil and add in the asparagus.
- Cover and simmer 5 to 6 min, or possibly till just tender; drain.
- Meanwhile, in a 10- by 6-inch baking dish, mix oil, lemon juice, garlic, Worcestershire sauce, salt, and sugar.
- Add in warm asparagus, turning to coat the spears with the dressing.
- Cover and chill 2 hrs, turning once.
- Arrange asparagus on a platter.
- Toss tomatoes with the dressing left in the baking dish and spoon over the asparagus.
- This recipe yields 4 servings.
- Comments: Spearhead the season with a marinated asparagus salad.
