1 1/4 cups
bottled salad dressing
- Cut Asparagus approximately 3 inches off the ends.
- Steam until cooked but still somewhat firm.
- Drain water.
- While still warm,drizzle bottle dressing over top.
- Let it cool for a few minutes .
- Slice lemon into thin slices.
- Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
- Cover with plastic wrap and chill for at least 2 hours.