- Спаржа ASPARAGUS SALAD 6 rings cut from green pepper or lemon Lettuce leaves French dressing 24 stalks cold boiled asparagus, fresh or canned l/2 tablespoon tomato catchup Cut rings about one-third inch wide. If lemon is used, remove the pulp, leaving only the peel. Slip four stalks of cold asparagus through each ring and arrange on crisp lettuce leaves. Place each serving on a salad plate or arrange all attractively on a platter with serving spoon and fork. Serve with French dressing to which tomato catchup has been added.