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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, Mountain City, Nevada
You Will Need
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
What to Do
1. Place asparagus in a large skillet; add 1/2 in. of water.
2. Bring to a boil. Reduce heat; cover and simmer for 3-5
minutes or until crisp-tender. Rinse in cold water; drain.
3. Refrigerate for 2-3 hours.
4. Arrange asparagus in a shallow dish.
5. Combine remaining ingredients; pour over asparagus.
6. Let stand at room temperature for 1-2 hours before serving.
Serves 8-10
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