3 tb Fresh lemon juice

2 tb Water

1 1/2 tb Olive oil

1 ts Anchovy paste

1/8 ts Freshly ground pepper

1 Clove garlic, crushed

9 oz Uncooked cheese tortellini

12 c Torn romaine lettuce

1 1/2 c 2"pieces fresh asparagus(1#)

1/4 c 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.