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Appetizer Salad Side Dish

Asparagus Tomato Salad

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  • Special: Vegetarian
  • Prep Method: Boiled
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  • 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


Break off asparagus ends at the point where the stems snap easily; discard ends.

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.

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.

Arrange asparagus on a platter. Toss tomatoes with the dressing left in the baking dish and spoon over the asparagus.


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