2 lbs or 2 bunches asparagus, 3 tablespoons vinegar, 2 tablespooons minced onion, 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon black pepper, salt to taste.

1. Cook asparagus in large pot of boiling water until tender, about 3 minutes. 2. Drain and cool. 3. In a large bowl, mix together vinegar, onion, oil, garlic, pepper and salt. 4. Add cooled asparagus and toss. 5. Refrigerate any leftovers.