Marinated Asparagus Salad
2 bunches asparagus, trimmed and cooked, or three 15-ounce cans whole
green asparagus spears
1 teaspoon dried tarragon leaves
Black pepper
1 teaspoon garlic salt
Two 0.7-ounce packages Italian salad dressing mix, prepared according
to package directions
1/2 cup tarragon vinegar
Drain the asparagus and layer it in a shallow glass dish. Sprinkle
each layer with some crumbled tarragon, pepper to taste, and garlic
salt. Pour the salad dressing and vinegar over the asparagus, cover,
and let stand overnight at room temperature. To serve, refrigerate
until well chilled. Serve the asparagus on lettuce leaves, topped with
a dollop of mayonnaise flavored with a little of the dressing.
Serves - 10 to 12