16 oz. fresh asparagus or 1 can (14.5 ounces), drained

1 small onion, thinly sliced

1 medium tomato, chopped

3 T. Italian salad dressing

Cook asparagus and cool. Combine cooked asparagus with onion and tomatoes and enough salad dressing to moisten (about 2 to 3 T.). Stir gently. Cover and refrigerate for several hours or overnight. Stir before serving.