Snap off tough ends of asparagus; scrape bottom sections of stalks with a vegetable parer.
In a deep saucepan, bring 2 cups water to a boil with the salt.
Stand asparagus upright in boiling water.
Cover and cook about 12 minutes or just until tender.
Drain well and dry on paper towels; chill.
Serve as a pre dinner appetizer with the dressing as a dip, or serve as a first course on lettuce lined plates.
Spoon dressing over asparagus or pass it separately