| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cyberealm, Salads |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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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