cup olive oil
cup white wine vinegar
tablespoon freshly squeezed lemon juice
(0.6 ounce each) packages Italian dressing seasoning mixes
teaspoons minced garlic
teaspoons sliced green onions
teaspoon hot sauce, optional
bunches fresh asparagus
In a skillet large enough to lay the asparagus flat, bring about two inches of water to a boil. Add the salt. Simmer the asparagus over medium-low heat for 5-7 minutes until the asparagus is no longer raw but still slightly crisp.
Drain the water from the skillet and immediately plunge the asparagus in cold water to stop the cooking.
In a small mixing bowl, combine the olive oil, vinegar, lemon juice, seasoning mixes, garlic, green onions and hot sauce. Whisk the ingredients together, then set aside. Season with additional salt if needed.
Transfer the asparagus to a dish wide enough to lay the asparagus flat. You could also use a gallon freezer bag. Pour the marinade over the top of the asparagus. Cover and refrigerate for a minimum of three hours.
10 kcal per serving
0 g per serving