Marinated Asparagus Salad
A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal.
—Janice Connelley, Spring Creek, Nevada
SERVINGS
|
8-10
|
CATEGORY
|
Salads
|
METHOD
|
Chill
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 2 pounds fresh asparagus, trimmed
- 3/4 cup vegetable oil
- 1/2 cup white wine vinegar
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 4 green onions, chopped
DIRECTIONS
Place asparagus in a large skillet; add 12-in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours.
Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving. Yield: 8-10 servings.