A delicious chilled asparagus salad with a simple vinaigrette. Courtesy of Women’s Branch of the Orthodox Union
Wash asparagus. Snap off ends.
Place in a large pan with a half cup water. Bring to a boil, then cover and cook 8–10 minutes. Drain.
In a small bowl mix sugar, vinegar or lemon juice, water, oil, salt, and garlic.
Layer asparagus and onions in glass bowl. Pour the marinade over, cover, and refrigerate several hours or overnight.
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded.