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Marinated Tomatoes And Asparagus


  • Serves 8.


  • 1 lb. grape tomatoes, cut in half
  • 1 lb. fresh asparagus (trim cut ends and peel outer skin from bottom of stalks with peeler)
  • 4 cloves fresh garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 Tablespoon fresh basil
  • 2 Tablespoons fresh lemon juice


In a large skillet bring a small amount of salted water to a boil. Cook asparagus two minutes. Immediately put in ice water to stop cooking. Drain well. Cut in 1-inch pieces. In a large bowl mix all ingredients together and toss gently. Refrigerate overnight.

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