Marinated Asparagus Salad with Watercress and Radishes
Juice the lemon. Rinse the asparagus and trim the woody ends.
Stir the lemon juice and sugar into a large pot of water, season with salt and bring to a boil. Add the asparagus and cook until crisp-tender, about 18 minutes. Drain, reserving 2 cups of the asparagus cooking liquid.
In a shallow dish, whisk together the reserved cooking liquid, the vinegar and oil. Add the asparagus, turning to coat, cover and refrigerate overnight.
Thinly slice the radishes, then cut into strips. Cut the watercress cut with scissors. Arrange the asparagus on plates, sprinkle with some of the dressing and scatter the cress and radish strips around.