Marinated Asparagus Salad

This recipe has been a KEEPER (and a favorite of our first grandson) for several years.  You probably won't believe that it comes from Paula Deen of the Food Network.  After all, it is a vegetable and low calorie!  But look closely and you will see the mayonnaise dipping sauce on the side...yep, that's Paula's. 

This is a great way to serve asparagus.  It is a must have at our family table for Easter Sunday dinner.  Since it is served cold, I love to contribute this dish when invited to someone's home for a meal.  Only 20 minutes prep time and an overnight marinade makes this recipe easy to work into your cooking schedule.

First, you steam one bunch of asparagus that has been trimmed.  I LOVE my asparagus pot!  Tall and slender just like good asparagus, this pot has its own steam basket inside which hooks on the side for easy draining.  I like to steam the asparagus for 7 minutes...but suit yourself.

Once the asparagus is drained, layer the spears in a shallow, glass baking dish.  Sprinkle each layer with tarragon leaves, freshly ground black pepper and garlic salt.  Prepare one package of Italian salad dressing mix according to the directions on the envelope (reserve 1 tablespoon of dressing to mix with the mayonnaise) and pour over the layered asparagus.  Finally, pour 1/4 cup of tarragon vinegar over the asparagus.  (This is the magic ingredient!)

Cover and refrigerate overnight.  Serve the marinated asparagus on lettuce leaves with the seasoned mayonnaise on the side for dipping.  Delicious "aspara - goose" as our grandson would say!

 Marinated Asparagus Salad

1 Bunch Asparagus, trimmed and cooked
1/2 Teaspoon Dried Tarragon Leaves
Black Pepper
1/2 Teaspoon Garlic Salt
1 0.7 Package Italian Salad Dressing Mix, prepared as directed
1/4 Cup Tarragon Vinegar
Lettuce Leaves
Mayonnaise

Drain the asparagus and layer it in a shallow, glass baking dish. Sprinkle each layer with tarragon leaves, pepper and garlic salt. Pour salad dressing and vinegar over the asparagus. 

Cover and refrigerate overnight.

Serve chilled asparagus on lettuce leaves. Top with a dollop of mayonnaise flavored with a little of the dressing.

Servings: 6

Preparation Time: 15 minutes
Start to finish: 10 hours
Notes: Excellent side dish for Easter!
Serving Ideas: Use decorative tongs to serve on a buffet.
Cuisine: Celebrity Chef Recipes
Categories: Salads
Source: Paula Deen - Food Network