Marinated in Italian Dressing
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
½ cup Italian dressing
Wash asparagus spears well, since they are grown in sandy
soil. Cut off the bases leaving about 4 inches of the thin green tips.
2. Set asparagus in a steamer basket; steam over boiling water
for 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
the container with a lid. Marinate overnight in the
refrigerator. These will keep several days.
Makes 8 servings