Caesar Salad with Tortellini

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

3	tablespoons	lemon juice	fresh
2	tablespoons	water
1 1/2	tablespoons	olive oil
1	teaspoon	anchovy paste
1/8	teaspoon	black pepper	freshly ground
1	each	garlic clove	crushed
9	ounces	cheese tortellini	uncooked
12	cups	romaine lettuce	torn
1 1/2	cups	asparagus	fresh, 2 inch pieces
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	fresh, grated

Directions

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 tablespoons 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 ontop.