Source: Michigan Asparagus Advisory Board
- 2 cups (approximately ½ pound) fresh asparagus pieces
- 1 small red onion, thinly sliced
- 2 tomatoes , chopped
- ¼ cup bottled Italian salad dressing
- Cook asparagus in small amount of boiling water until just tender.
- Plunge in ice water to stop asparagus from cooking anymore.
- Drain well.
- Combine asparagus with remaining ingredients, stir gently.
- over and refrigerate overnight.
- Stir again before serving.