|Frozen asparagus spears||10 Ounce (1 Package)|
|Low calorie italian salad dressing||1⁄2 Cup (8 tbs)|
|Dry sauterne||2 Tablespoon|
|Sliced green onion||2 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Drained pickle relish||1 Tablespoon|
|Tomatoes||2 Small, chilled|
Cook asparagus according to package directions; drain.
Combine Italian salad dressing, sauterne, sliced green onion, chopped green pepper, parsley, and pickle relish; mix well.
Arrange asparagus spears in shallow dish; pour salad dressing mixture over all.
Cover and chill several hours or overnight; occasionally spoon dressing mixture over spears.
To serve, drain asparagus spears, reserving salad dressing mixture.
For each salad, arrange a few asparagus spears atop a lettuce leaf; top with a few tomato slices.
Spoon a little of the reserved salad dressing mixture over each salad.