These marinated asparagus spears are perfect as an appetizer, part of an antipasto tray or just as a tasty snack.
2 pounds asparagus, woody stem on bottom removed
1/2 cup lemon juice
1/2 cup extra virgin olive oil
1/2 cup water
2 tablespoons of fresh herbs, either rosemary or thyme
4 garlic cloves, sliced thin
1 tablespoon salt
freshly ground pepper to taste
Line several trays with dish towels, set aside.
Fill large bowl or sink with ice water.
Bring large pot of water to a boil.
Blanch the asparagus in the boiling water for 1 minute.
Plunge blanched asparagus in ice water.
Remove asparagus from ice water, spread on towels to dry.
Place the asparagus in a shallow bowl.
Whisk together the lemon juice, olive oil, water, herbs, garlic salt and pepper.
Pour mixture over the asparagus and serve.