Marinated Asparagus Salad

This simple side accompanies your holiday menu perfectly, and saves you lots of extra time.

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