Shelly's Recipe

LEMON MARINATED ASPARAGUS

Category: Asparagus

1/2 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 (14-ounce) can artichoke heart quarters, drained
1 (4-ounce) jar diced pimiento, drained
2 pounds fresh asparagus
Garnish: lemon rind strips


Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.

Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.

Drain asparagus, and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.

Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired. Serves 10-12

Good served with Gruner Veltliner wine.