- 1 bunch 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
- 1 (0.7-ounce) package Italian salad dressing mix, prepared according to package directions
- 1/4 cup tarragon vinegar
- Lettuce leaves
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 refrigerate overnight. Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.