Marinated Asparagus Salad
This simple side accompanies your holiday menu perfectly, and saves you lots of extra time.
- prep 5 min cook 5 min
- serves 8-10
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
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
How to make it 5 minutes, plus chilling time
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.