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Marinated Asparagus Salad

 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
8-10 ServingsPrep: 10 min. + standing Cook: 10 min. + chilling

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 1/2 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.
Nutritional Facts: 1 serving (4 ounces) equals 164 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 242 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.