Dilled Asparagus

• 2 pounds asparagus fresh, cooked
• 1/2 cup vegetable oil olive
• 1/2 cup dill pickle liquid
• 13 cup pickles, dill chopped
• 1 each garlic cloves crushed
• 1 x lettuce

1. Place drained asparagus spears in a flat casserole dish with a cover.
2. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus.
3. Cover and let marinate for at least 1 hour before serving, drain.
4. Serve on lettuce.

asparagus fresh, vegetable oil olive, dill pickle, pickles, garlic

Taken from recipeland.com/recipe/v/dilled-asparagus-35766 (may not work)