Ingredients

　　2 bunches asparagus, trimmed and cooked, or three 15-ounce cans whole green asparagus spears

　　1 teaspoon dried tarragon leaves

　　Black pepper

　　1 teaspoon garlic salt

　　Two 0.7-ounce packages Italian salad dressing mix, prepared according to package directions

　　1/2 cup tarragon vinegar

　　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.

　　Paula Deen's Kitchen Classics