Marinated Asparagus Salad

• 2 lbs asparagus, trimmed and cut into 2 inch lengths
• 1/3 cup sugar
• 1/2 cup salad oil
• 2/3 cup white wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 medium onion, chopped
• 1/2 medium green pepper, finely chopped
• DRESSING
• 1/3 cup mayonnaise
• 1/3 cup sour cream (yogurt)
• 1/8 teaspoon dill weed
• lettuce leaf

1. Cut asparagus into 2-inch lengths. Place all but the spear tops/crowns into some boiling water in a skillet (should be just enough water to cover). After 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. Plunge it in cold ice-water to stop cooking. Drain and place in dish.
2. Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves.
3. Combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. Mix well. Spoon dressing over asparagus.

sugar, salad oil, white wine vinegar, salt, pepper, onion, green pepper, dressing, mayonnaise, sour cream, dill weed

Taken from www.food.com/recipe/marinated-asparagus-salad-292429 (may not work)