Yield: 6 servings
|3 tablespoons||Fresh lemon juice|
|1½ tablespoon||Olive oil|
|1 teaspoon||Anchovy paste|
|⅛ teaspoon||Freshly ground pepper|
|1||Clove garlic, crushed|
|9 ounces||Uncooked cheese tortellini|
|12 cups||Torn romaine lettuce|
|1½ cup||2"pieces fresh asparagus(1#)|
|¼ cup||Fresh grated parmesan cheese|
1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.
2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.
3. Arrange the asparagus in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat.
4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.