Review of last recipe (photo above) - Although I like all the ingredients, it's just an okay salad.  I liked the prior green bean salad so much more.  I think the horseradish was a bit overpowering.

TODAY'S RECIPE - MARINATED ASPARAGUS
From Woman's Day Magazine, July 13, 1982 ...

2 servings

12 asparagus spears; cooked and drained
3 tbsp cider vinegar
1/4 tsp salt
1/2 cup oil
3 tbsp minced fresh basil
1/8 tsp pepper
1 tbsp chopped filberts, hickory nuts or walnuts (optional)

Place asparagus in shallow dish and chill.  Stir vinegar with salt until salt dissolves, then add oil, basil and pepper.  Pour over the asparagus.  Cover and chill at least 3 hours.  Before serving, sprinkle with chopped nuts.