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.
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