Lemon Marinated Asparagus - cooking recipe

Ingredients

1/2 c. fresh lemon juice
3 Tbsp. olive oil
2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
1 14 oz. can artichoke heart quarters, drained
1 4 oz. jar diced pimiento, drained
2 lb. fresh asparagus
lemon rind strips, optional garnish

Preparation

Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.
Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.
Drain asparagus and plunge into ice water to stop cooking process.
Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
Add asparagus to artichoke mixture, and gently toss.
Cover and chill 2 hours.
Garnish, if desired.