Marinated Asparagus Salad

Marinated Asparagus Salad

Quick look

  • 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

  • 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.

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