Plunge into a bowl of cold water to cool. Cook the asparagus spears in boiling water until tender but still crisp about 3 minutes. Place asparagus on a serving plate. Chill until ready to serve. Add the asparagus and cook for 2 3 minutes or until crisp tender.

Cover and simmer for 3 5 minutes or until crisp tender. Bring marinade ingredients to a boil add the pimentos and pour over the asparagus. Chill until ready to serve. Whisk together the ingredients for the vinaigrette. Bring a large pot of salted water to a boil.

Let come to room temperature about 30 minutes before serving. Blanch asparagus just until tender about 1 minute. Whisk the marinade and pour over warm asparagus. Drain quickly and immediately transfer to the ice bath to cool down. Drain and discard marinade.

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Remove asparagus from the refrigerator and return to room temperature before serving. Cover and simmer for 3 5 minutes or until crisp tender. Place asparagus in a large skillet. Refrigerate for 2 3 hours. Add the asparagus to the same pan with the eggs still in there cook for another two minutes then drain and put both eggs and asparagus in a small bowl filled with cold water.

Trim asparagus cut into thirds and steam or cook until crisp tender. Refrigerate for 2 hours or overnight turning occasionally. Place asparagus in a large resealable plastic bag. Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter.

Serve as is or spoon over shredded lettuce if desired. Stop cooking by submerging in ice water or running cold water over the asparagus. Drain and put in an ice bath. Drain asparagus and place in a large resealable plastic bag. Remove asparagus to a platter and top with chopped tomato.

Toss in the tomato halves. Drain and rinse in cold water. Rinse in cold water. Cut ends off asparagus. Allow it to marinate at room temperature until cool then cover with plastic wrap and refrigerate.

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Pour in vinaigrette and seal bag. Set aside to cool or place in the refrigerator if serving later. Cook asparagus in a large pot of simmering water for 4 minutes. We like to vacuum pack the asparagus with the dressing and chill until ready to serve. Refrigerate at least 3 hours turning bag occasionally.

Drain and toss the still warm asparagus together with the marinade dressing. Adjust seasoning with fresh ground black pepper. Seal bag and turn to coat. Let stand at room temperature for 1 2 hours before serving. Wash asparagus and cut off hard ends.

Arrange asparagus in a shallow dish. Pour vinaigrette on asparagus. Cover and refrigerate overnight or up to two days. Arrange asparagus in a shallow dish. Drain and toss the still warm asparagus together with the marinade dressing.

Cover and refrigerate overnight or up to two days. Pour in vinaigrette and seal bag. Toss in the tomato halves. Serve as is or spoon over shredded lettuce if desired. Trim asparagus cut into thirds and steam or cook until crisp tender.

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Pour vinaigrette on asparagus. Remove asparagus from the refrigerator and return to room temperature before serving. Let come to room temperature about 30 minutes before serving. Cover and simmer for 3 5 minutes or until crisp tender. Plunge into a bowl of cold water to cool.