Spring Asparagus Salad

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Spring Asparagus Salad

 

2 pkgs. of frozen asparagus spears (10 oz. each)

3/4

cup bottled Italian dressing

1 can water chestnuts, drained and sliced

1

medium size onion, thinly sliced, separated into rings

1 to 2 medium size

tomatoes, coarsely chopped

 

Cook asparagus according to package

directions, at least 5 minutes after water

comes to a boil or until fork

tender. Drain and cut each spear into thirds/place

warm asparagus into bowl

and add salad dressing. Chill one hour. Drain before serving