Lemon Marinated Asparagus

• 1/2 c. fresh lemon juice
• 3 Tbsp. olive oil
• 2 Tbsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 garlic clove, minced
• 1 14 oz. can artichoke heart quarters, drained
• 1 4 oz. jar diced pimiento, drained
• 2 lb. fresh asparagus
• lemon rind strips, optional garnish

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.
4. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
5. Add asparagus to artichoke mixture, and gently toss.
6. Cover and chill 2 hours.
7. Garnish, if desired.

lemon juice, olive oil, sugar, salt, pepper, garlic, heart quarters, pimiento, fresh asparagus, lemon rind strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11150 (may not work)