- 1 lb. fresh asparagus or 1 can (14.5 oz) asparagus, drained
- 1 small onion, thinly sliced
- 1 medium tomato, chopped
- 3 Tbsp. Italian salad dressing
- Cook asparagus and cool.
- Combine cooked asparagus with onion and tomatoes and enough salad dressing to moisten (about 2 to 3 Tablespoons).
- Stir gently.
- Cover and refrigerate several hours or overnight.
- Stir again before serving.
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