Tomato Asparagus Salad
1 lb fresh asparagus,
trimmed
4 cups romaine lettuce, torn
4 whole romaine lettuce leaves
1/3 c lowfat italian salad dressing
12 cherry tomatoes, halved
1/4 c shredded parmesan cheese
Cook asparagus in boiling water 5-6 minutes or until crisp-tender; plunge in ice water to cool and stop cooking.
Line an 11x7 dish with the whole romaine leaves and top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with italian dressing. Sprinkle with cheese and chill one hour before serving.