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- 1 lb. fresh asparagus
- 3 tablespoons lemon juice
- 3/4 tablespoon olive oil
- 4 cloves garlic, crushed
- salt and pepper
1) Peel the asparagus spears removing the tough outer flesh especially around the lower portion of the spear. Wash and drain it and plunge it into a pan of boiling salt water. Boil it until tender but not limp. Chill it thoroughly.
3) When the asparagus is thoroughly cold pour over it the dressing and serve as a salad.