|Fresh asparagus||3 Pound|
|Oil||7 1⁄2 Ounce (1.5 Gill)|
|Vinegar||7 1⁄2 Ounce (1.5 Gill)|
|Parsley bunch||1 Small|
|Lemon||1 , juiced|
Cut trimmed asparagus into about one inch pieces, cook and season with salt and sugar.
Dilute vinegar with a little water and add oil, 1/2 tsp. salt, 1 tsp. sugar and the lemon juice as well as chopped parsley.
Put the cooked and cooled asparagus into dressing and set aside for an hour before serving.