1) Peel the asparagus spears removing the tough outer flesh especially around the lower portion of the spear. Wash and drain it and plunge it into a pan of boiling salt water. Boil it until tender but not limp. Chill it thoroughly. 2) Prepare the dressing by mixing the lemon juice, garlic, salt and pepper. 3) When the asparagus is thoroughly cold pour over it the dressing and serve as a salad.