2 c. whole green asparagus
1 tsp. tarragon leaves
1 tsp. garlic salt
Black pepper to taste
1 bottle Italian dressing (6-8 oz.)

Drain asparagus well and layer in shallow pan. Sprinkle each layer with a few tarragon leaves, pepper and garlic salt. Add salad dressing and marinate overnight at room temperature. Chill and serve on lettuce leaves topped with small amount of mayonnaise. Add a strip of pimento across the asparagus. Good for a luncheon.