Tomato-Asparagus Salad - cooking recipe

Ingredients

1 lb. fresh asparagus*
8 romaine lettuce leaves
12 cherry tomatoes, sliced
1/3 c. commercial reduced-calorie Italian salad dressing
1/4 c. freshly grated Parmesan cheese

Preparation

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process.
Drain and set aside.