- 1 bunch of asparagus, trimmed and cooked, or 1 1/2 15-ounce cans whole green asparagus spears
- 1/2 teaspoon dried tarragon leaves
- Black Pepper
- 1/2 teaspoon garlic salt
- One 0.7-ounce package Italian salad dressing mix, prepared according to package directions
- 1/4 cup tarragon vinegar
How to make it
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.
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