asparagus -- fresh, cooked or 2 (15oz) cans asparagus
1/2
cup
oil -- olive
1/2
cup
pickle -- dill, liquid of
1/3
cup
pickle -- dill, chopped
1
clove
garlic -- crushed
1
medium
lettuce
Preparation:
Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce.
