buying asparagus for this dish, look for the smallest spears
with compact closed tips. Thin stalks are preferred for this
recipe as they look delicate and pretty on a tray of appetizers.
Always use fresh asparagus for this dish.
1 bunch fresh asparagus spears
Wash asparagus spears well, since they are grown in sandy
Cut off the bases leaving about 4 inches of the thin green tips.
2. Set asparagus in
a steamer basket; steam over boiling water
15 minutes or until asparagus is cooked but still crisp.
3. Lay warm
asparagus in a rectangular plastic container.
4. Pour the Italian
dressing over the asparagus spears. Seal
container with a lid. Marinate overnight in the
These will keep several days.