Marinated Asparagus

Freeze the peels and ends and later use them to make asparagus soup or asparagus stock.

Adjust the cooking time according to thickness: the asparagus should be tender but not falling apart.

For more flavor, let the tomatoes sit briefly at room temperature before dicing.

Add salt and pepper gradually, as the Parmesan will add extra seasoning later.

Only chop the herbs shortly before mixing so they remain fresh and aromatic.

If you prefer a milder flavor, start with a small amount of Worcestershire sauce and adjust to taste.

Let the asparagus steam off briefly so the vinaigrette adheres better and doesn't get diluted.

Let it sit at room temperature; the flavors will develop best this way.