3 lg. cans asparagus
1/2 c. wine vinegar
1/3 c. Wesson oil
1 tsp. capers
Optional: Green onions, 1 sm. bunch Stuffed green olives, sm. bottle

Drain asparagus and arrange in 9 x 13 inch pyrex dish. Cut green onions (tops, too) and olives into small pieces; sprinkle over asparagus.

Mix vinegar, oil and capers; pour over asparagus. Marinate overnight. Helpful for busy cooks. Can be made several days ahead.