|Fresh asparagus spears||3⁄4 Pound|
|Italian salad dressing||3⁄4 Cup (12 tbs)|
|Pimiento stuffed green olives||2 Tablespoon, finely chopped|
|Hard boiled egg||1 , finely chopped|
|Tomatoes||2 Small, chilled|
Steam asparagus spears for 10-15 minutes, until crisp-tender.
Combine salad dressing, chopped olives, and eggs; mix well.
Arrange asparagus spears in a shallow dish.
Pour salad dressing mixture over asparagus.
Cover and refrigerate for several hours or overnight, spooning dressing over asparagus occasionally.
To serve, drain asparagus, reserving dressing.
On each of 4 salad plates, arrange a few spears atop lettuce; top each salad with a few tomato slices.
Spoon some of the reserved dressing over each salad.