Marinated Asparagus

• 2 lb. fresh asparagus spears
• 1/2 c. vegetable oil
• 1/4 c. white vine vinegar
• 1/4 c. lemon juice
• 1/4 c. chopped green onion
• 2 Tbsp. chopped parsley
• 1/2 tsp. sugar
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper

1. Snap off tough ends of asparagus.
2. Remove scales from stalks with a knife or vegetable peeler, if desired.
3. Cover asparagus; cook in a small amount of water 6 to 8 minutes, or until asparagus is crisp-tender.
4. Drain.
5. Combine remaining ingredients in a jar; cover tightly and shake vigorously.
6. Place asparagus in a shallow container; pour marinade over asparagus.
7. Cover and chill 8 hours. To serve, drain off marinade.
8. Yields 8 servings.

fresh asparagus spears, vegetable oil, white vine vinegar, lemon juice, green onion, parsley, sugar, dry mustard, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518932 (may not work)