1 lb. (1 1/2 c.) fresh asparagus, cut into 1" pieces
1 med. tomato, chopped
1/2 c. red onion, thinly sliced
1/2 c. celery, sliced
1 hard boiled egg, finely chopped
1/4 c. Italian dressing
Garnish with roasted sunflower seeds

Cook asparagus until crisp tender, 4 to 6 minutes. Drain and cool. Combine remaining ingredients. Add asparagus. Cover and refrigerate several hours or overnight. 4 to 6 servings.