Ingredients

2 lb. asparagus, fresh, cooked, or 2 15-oz. cans asparagus
1/2 C. olive oil
1/2 C. pickle, dill, liquid of
1/3 C. pickle, dill, chopped
1 garlic clove, crushed
lettuce

Cooking Instructions

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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)