| | Directions | | Blanch asparagus for 30 seconds in boiling water. Immediately drain and rinse with cold water. In a large bowl, combine blanched asparagus and remaining ingredients and toss. Chill and serve on lettuce leaves if desired. |
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| Ingredients | | - |  | 4 ounces asparagus, trimmed, cut into 1 inch pieces (1 cup) |
| - | | 1 cucumber, coarsely chopped (1 1/4 cups) (medium) |
| - | | 1 tomato, coarsely chopped (1 cup) (medium) |
| - | | 1/4 cup finely chopped red onion |
| - | | 1 tablespoon chopped fresh parsley |
| - | | 2 tablespoons lemon juice |
| - | | 1/4 teaspoon dried thyme leaves |
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