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Marinated Asparagus Salad

By Paula Deen


Difficulty: Easy


  • 1/2 teaspoon garlic salt
  • 1 (0.7 ounce) package prepared according to package directions Italian salad dressing mix
  • 1/2 teaspoon dried tarragon leaves
  • 1 bunch trimmed and cooked, or 1 1/2 15-ounce cans whole green asparagus asparagus
  • 1/4 cup tarragon vinegar
  • to taste black pepper


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 let stand overnight at room temperature. To serve, refrigerate until well chilled. Serve the asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.