MARINADE:

1/3 c. sugar
1/2 c. salad oil
2/3 c. white wine vinegar
1/8 tsp. salt
1/8 tsp. pepper
1/2 med. onion chopped
1/2 med. green pepper finely chopped

DRESSING:

1/3 c. mayonnaise
1/3 c. sour cream (yogurt)
1/8 tsp. dill weed
Lettuce leaves

Partially cook asparagus, removing it at the crisp tender stage. Plunge it in cold water to stop cooking. Drain and place in dish.

Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves.

Combine mayonnaise, sour cream (or yogurt) dill weed and 3 TBSP. of reserved marinade. Mix well. Spoon dressing over asparagus. Serves 6 to 8.