Marinated aspargus.

I rarely take shortcuts but this is one I always do for a party and it is a time saver & a great appetizer.  How can you go wrong, right?


1-2 lbs of fresh asparagus, washed and trimmed (bottoms)
1 container of a good quality Italian dressing


Place the asparagus in a ziploc and pour the entire bottle of dressing over top.  Seal and refrigerate for 4-6 hours.  Remove and plate.  So good, unbelievably easy.  I always plate with other things, olives, tomatoes – I also served my marinated mozzarella skewers with this on the side.

— Knead to Cook

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    1. I wouldn’t Gayle because the canned version often have the consistency of being overcooked. You really need a crisp, firm spear for this appetizer. Hope this helps. Robin

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