Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Fresh lemon juice |
| 2 tablespoons | Water |
| 1½ tablespoon | Olive oil |
| 1 teaspoon | Anchovy paste |
| ⅛ teaspoon | Freshly ground pepper |
| 1 \N | 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.