1 pound asparagus, have water boiling, cut into pieces, boil until crisp tender. (3 to 4 minutes). Drain and mix with marinade.

1 c. sliced fresh mushrooms
1/2 c. oil
1/4 c. white wine vinegar
1/4 c. sliced green onions
2 tbsp. fresh parsley
1 tsp. dry basil
Salt and pepper to taste

Marinate 8 hours or overnight. Stir occasionally.