COOKING WITH CLORIS -- MARINATED ASPARAGUS SPEARS

Asparagus always reminds me of the folksingers Peter, Paul, and Mary. (Noel) Paul Stookey wrote a song about asparagus that I heard once at a concert. I don’t know if it ever made it to any of their albums, but the lyrics are a riot. I tried finding them on the Internet for all of you, but struck out.

My family loves asparagus. However, the price doesn’t always love my pauper’s pocketbook. So when asparagus is on sale, I always buy some. If the weather is too hot to cook, I pull out Cloris’s Marinated Asparagus Spears recipe. Try it; you’ll love it! -- AP

MARINATED ASPARAGUS SPEARS

1 lb. thin asparagus spears
1/2 cup olive oil
1/4 cup red wine vinegar
2 T. dried, minced onions
1 teaspoon dried dill weed

Wash the asparagus and snap off the tough bottom pieces. Do not dry the asparagus. Place in single row in shallow baking dish. Cover and microwave on high for 2 minutes. While asparagus is cooking, mix olive oil, vinegar, onions, and dill. Drain water from baking dish. Pour oil/vinegar mixture over asparagus. Cover and chill for at least 2 hours before serving.

Serves 6

Thanks, Cloris! I know our readers will love this one. Our Book Club Friday guest author is giving away a book this week. Post a comment to be entered in the drawing. -- AP