1 lb. asparagus
1 c. sliced mushrooms
1/4 c. sliced green onions
1/2 c. corn oil
1/4 c. white wine vinegar
2 tbsp. chopped parsley
1 tsp. dried basil
1/4 tsp. salt

In a large skillet, cook asparagus in a small amount of boiling water for 3 minutes or until done; drain. Arrange asparagus and mushrooms in a pyrex dish. In a jar, shake all other ingredients. Pour over asparagus and mushrooms. Cover. Refrigerate several hours or overnight.