1 pound fresh asparagus, trimmed
8 cups romaine lettuce, torn
1/3 cup low fat Italian salad dressing
12 cherry tomatoes, halved
2 tablespoons parmesan cheese, shredded

Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and stop cooking. Divide lettuce between 6 plates, arrange asparagus and tomatoes on top and drizzle with Italian dressing. Sprinkle with cheese and chill 1 hour before serving.

Makes 6 Servings
Serving Size: 12 ounces