I wanted fresh vegetables with a bit of a party twist for a tea I was hosting in April. This recipe is a take-off on the Lemon Ginger Asparagus originally discovered on a Weight Watchers Passover menu.

 

 

Ingredients for your shopping list:

• 3 bunches of asparagus, cut to 2″ lenghts, tough ends discarded
• 4 cups grape tomatoes
• 1/2 Cup chicken or vegetable broth
• 2 teaspoons freshly grated ginger
• 1 Tablespoon plus 1 teaspoon freshly squeezed lemon juice
• 1/4 cup chopped scallions or green onions (only the green parts)
• 1 teaspoon salt
• 1 teaspoon black pepper

NOTE: this recipe requires overnight marinating prior to serving .

Summary:

In a very large skillet, pour 3-4 cups of water and bring the water to a boil and then add the cut asparagus. Cook 5 minutes only and remove from heat. Drain off the water and cool the par-boiled asparagus. Place the asparagus and tomatoes in a container with a tight fitting. Mix all the other ingredients in the still-warm skillet but do not heat.  Pour over the vegetables.  Marinate overnight and serve with toothpicks as an appetizer or use as a cold side dish.