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Lemon-Marinated Asparagus

Yield Makes 10 to 12 servings
We limited the marinating time to 2 hours because lemon juice tends to discolor and toughen asparagus.

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.

  4. Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired.