Asparagus Tomato Salad Print Email

1 1/2 pounds fresh asparagus
1/4 cup olive oil
2 TBS fresh lemon juice
1 clove garlic, minced
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp sugar
1 cup cherry tomatoes, halved

1. Break off asparagus ends at the point where the stems snap easily; discard ends.
2. In a large skillet, bring about 1 cup salted water to a boil and add the asparagus. Cover and simmer 5 to 6 minutes, or until just tender; drain.
3. Meanwhile, in a 10- by 6-inch baking dish, mix oil, lemon juice, garlic, Worcestershire sauce, salt, and sugar. Add hot asparagus, turning to coat the spears with the dressing. Cover and refrigerate 2 hours, turning once.
4. Arrange asparagus on a platter. Toss tomatoes with the dressing left in the baking dish and spoon over the asparagus.

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