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Marinated AsparagusYvonne Massie, Mount Prospect


  • ⅓ c warm water
  • 1 T sugar
  • ½ t fresh dill weed
  • ½ t salt
  • ½ c vegetable oil
  • ½ c white vinegar
  • 1 T onion finely chopped
  • 1 ½ lb fresh asparagus spears


Cook asparagus in boiling water until tender crisp. Make the marinade by combining the remaining ingredients.  Pour over asparagus in shallow dish.  Refrigerate overnight.  Drain before serving.



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