Dressing for Asparagus Salad

Fran Miller


Miss Elma was my Mom's best friend. A high school French teacher who taught for 60 years, she was well-known for her silver upswept hairdo, perfect makeup, high heels, amazing jewelry, and beautiful outfits. You know, your stereotypical French teacher, with lots of class and with a heart of gold.

A long-time widow with grown children, Miss Elma often graced our holiday table, usually bringing along this popular salad. C'est magnifique! =^..^=


★★★★★ 2 votes

8-10, depending on serving size
15 Min
No-Cook or Other



  • 1
    medium onion, finely minced
  • 1 clove
    of garlic, finely minced
  • 1/2 c
  • 1
    good squeeze of lemon juice

  • 2 can(s)
    of asparagus spears, well-drained
  • some
    lettuce leaves

How to Make Dressing for Asparagus Salad


  1. Start the dressing the day before you want to serve it!
  2. Chop the onion.
  3. To the mayonnaise, add the chopped onion, minced garlic, and lemon juice.
  4. Stir together. Cover & refrigerate for about 24 hours.
  5. NOTE: This dressing makes enough for 2 cans of asparagus spears (or an equivalent amount of freshly cooked asparagus).
  6. Serving suggestion: Arrange drained asparagus spears on lettuce leaves & drizzle the dressing over the asparagus.

Printable Recipe Card

About Dressing for Asparagus Salad

Course/Dish: Dressings
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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