Yield
20 servings (serving size: 1/2 cup)
Becky Luigart-Stayner

How to Make It

Step 1

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.

Step 2

Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.

Step 3

Note: Can be served chilled or at room temperature.

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