1 1/2 lbs. asparagus
1 (8 oz.) can water chestnuts, sliced
1/4 c. vegetable oil
1/2 tsp. salt
1/2 c. white wine vinegar
1/4 c. water
1/2 tsp. grated lemon peel
1/4 c. brown sugar
2 tbsp. crystalized ginger, chopped
1 tsp. onion, grated
1 head endive

Trim asparagus and steam until tender. Pour cold water over asparagus. Drain. Combine asparagus, water chestnuts and oil; set aside. In small saucepan, combine vinegar, water, brown sugar, ginger, onion and salt. Heat to boiling. Cool, then pour over asparagus mixture. Sprinkle with lemon peel. Cover; refrigerate at least four hours or overnight. Drain. Arrange four or five asparagus spears on endive leaves. Garnish with cherry tomatoes and watercress or parsley. Makes 6 servings.

Crystalized ginger can be purchased at Krogers or Williams Sonoma.