1 lb. fresh asparagus
1 1/2 c. chopped cooked chicken
3 c. iceberg lettuce torn into bite size pieces
1/4 c. toasted slivered almonds
1/4 c. chopped parsley
1 1/2 tbsp. raisins
1 red apple, unpeeled
Lettuce leaves (optional)
Italian cream dressing

Clean asparagus, cut off tough ends, cook (covered) in boiling water for 3 minutes; drain; plunge into ice water; drain well. Cut asparagus into 1 1/2 inch pieces and combine next 5 ingredients in bowl. Cut 1/2 apple into cubes and stir into mixture. Arrange in a lettuce lined bowl and garnish with remaining apple. Pour dressing over salad and serve. Yield: 4 servings.