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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.