- 2 cups (about ½ pound) frozen asparagus pieces
- 1 small red onion, thinly sliced
- 2 tomatoes, chopped
- ¼ cup (or more) bottled Italian salad dressing
1.Cook asparagus in small amount of boiling water until just tender. Drain well.
2.Combine asparagus with remaining ingredients, stirring gently.
3.Cover and refrigerate overnight.
4.Stir again before serving.
- Asparagus, Frozen by the US Department of Agriculture, public domain government resource—original source of recipe
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