When buying asparagus for this dish, look for the smallest spears with compact closed tips. Thin stalks are preferred for this recipe as they look delicate and pretty on a tray of appetizers. Always use fresh asparagus for this dish.

    1 bunch fresh asparagus spears
    ½ cup Italian dressing

1.  Wash asparagus spears well, since they are grown in sandy         
     soil. Cut off the bases leaving about 4 inches of the thin green tips.

2.  Set asparagus in a steamer basket; steam over boiling water
     for 15 minutes or until asparagus is cooked but still crisp.

3.  Lay warm asparagus in a rectangular plastic container.

4.  Pour the Italian dressing over the asparagus spears. Seal
     the container with a lid. Marinate overnight in the
     refrigerator. These will keep several days.

     Makes 8 servings