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A delicious chilled asparagus salad with a simple vinaigrette. Courtesy of Women’s Branch of the Orthodox Union
2 pounds asparagus (see note)
1/4 cup sugar
3/4 cup vinegar or lemon juice
3/4 cup water
1 onion, sliced
3 tablespoons oil
1 teaspoon salt
1 clove garlic or 1 cube Gefen Frozen Garlic or 1 teaspoon garlic powder
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.
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