Instructions: Break off asparagus ends at the point where the stems snap easily; discard ends.

In a large skillet, bring about 1 cup salted water to a boil and add the asparagus. Cover and simmer 5 to 6 minutes, or until just tender; drain.

Meanwhile, in a 10- by 6-inch baking dish, mix oil, lemon juice, garlic, Worcestershire sauce, salt, and sugar. Add hot asparagus, turning to coat the spears with the dressing. Cover and refrigerate 2 hours, turning once.

Arrange asparagus on a platter. Toss tomatoes with the dressing left in the baking dish and spoon over the asparagus.

This recipe yields 4 servings.

Comments: Spearhead the season with a marinated asparagus salad.

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