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30 minutes
Prep: 20 minutes
Cook: 10 minutes
77 calories per serving view nutrition facts
6 servings
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| 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 |
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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 80mg | 3% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 6% | Vitamin C | 10% | |
| Calcium | 8% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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