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1 pound fresh asparagus 8 Romaine lettuce leaves 12 cherry tomatoes, sliced 1/3 cup reduced-calorie Italian salad dressing 1/4 cup freshly grated Parmesan cheese Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water, 6-8 minutes, or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain and set aside. Arrange lettuce leaves on individual plates. Arrange asparagus spears and tomatoes on top; drizzle with salad dressing, and sprinkle with Parmesan cheese. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |