1 lb. fresh asparagus, trimmed
4 cups romaine lettuce, torn
4 romaine lettuce leaves
1/3 cup low fat Italian salad dressing
12 cherry tomatoes, halved
2 Tbsp. parmesan cheese, shredded
Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and cease cooking.
Line an 11 x 7 inch dish with romaine leaves; top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with Italian dressing. Sprinkle with cheese and chill 1 hour before serving.