Marinated Asparagus Salad

[quicklook-recipe prep_time=”5 min” cook_time=”5 min” serves=”8-10″ details=”” ] A no-fuss side dish is great when entertaining. The asparagus is cooked

[quicklook-recipe prep_time=”5 min” cook_time=”5 min” serves=”8-10″ details=”” ]

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-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 pounds fresh asparagus, trimmed
  • 3/4 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 4 green onions, chopped

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”5 minutes, plus chilling time”]

[step-item number=”1″ image_url=”” title=”” ]Place asparagus in a large skillet; add 1/2 in. of water.
[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Bring to a boil. Reduce heat; cover and simmer for 3-5
minutes or until crisp-tender. Rinse in cold water; drain.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Refrigerate for 2-3 hours.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Arrange asparagus in a shallow dish.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Combine remaining ingredients; pour over asparagus.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Let stand at room temperature for 1-2 hours before serving.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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