Boil 8-10 large spears asparagus until crisp-tender. Cool. Peel and slice four large avocados. Arrange in 8x8 inch shallow dish. Cover with marinade and refrigerate 3-4 hours.
Marinade: Mix 2 packages dry Italian salad dressing mix with 1/4 cup vinegar, 1/4 cup water and 3/4 cup olive oil - or use your favorite Italian salad dressing.
By Robin from Washington, IA
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