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Caesar Salad with Tortellini

3 tablespoons of Fresh lemon juice
2 tablespoons of water
1 1/2 tablespoons of Olive oil
1 teaspoon of Anchovy paste
1/8 teaspoon of freshly ground pepper
1 Clove garlic, crushed
9 ounces of uncooked cheese tortellini
12 cups of torn romaine lettuce
1 1/2 cups of fresh asparagus, 2"pieces
1/4 cup Fresh grated parmesan cheese

Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. 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. 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 on top. Serving size 6

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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