|Asparagus||1 Pound (Fresh / Canned)|
|Wine vinegar||1 Tablespoon|
|Chopped parsley||5 Tablespoon|
|Canned pineapple slices||2|
|Chopped cooked chicken||1⁄2 Cup (8 tbs)|
|Tomato wedges||4 (For Garnish)|
|Parsley sprigs||2 (For Garnish)|
If using fresh asparagus, peel, and cook in boiling salted water for 15 minutes.
Refresh in cold water, drain and cut into 2-inch lengths.
Drain and cut the canned asparagus into 2-inch lengths.
Mix the vinegar with the salt, sugar, mayonnaise and parsley.
Cut the pineapple slices into small pieces, add the chicken; mix together.
Mix in the asparagus.
Pour over the dressing and toss all the ingredients.
Spoon into a salad bowl and serve garnished with tomato wedges and a parsley sprig.