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

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

How to make it   5 minutes, plus chilling time

• 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.