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.
 
 
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