Asparagus with Champagne Dressing
2 lbs. fresh asparagus
1/4 cup water
1 cup Girard's Light Champagne Dressing
2 hard-cooked eggs, chopped
- small capers, rinsed
Break off tough ends of asparagus as far down as stalks snap easily. Wash in cold water; remove scales if sandy or tough. Arrange spears in a square glass dish; add water and cover with plastic wrap. Microwave on high until crisp-tender (6-9 min.); drain. Pat dry with paper toweling; arrange in large zipper-closure food storage bag. Pour dressing into bag; zip closed and refrigerate several hrs., rotating bag during storage.
To Serve: Arrange chilled asparagus and dressing on serving platter. Sprinkle chopped egg and capers down center of asparagus.