3 tbsp. lemon juice
2 tbsp. water
1 1/2 tbsp. olive oil
1 tsp. anchovy paste
1/8 tsp. freshly ground pepper
1 clove garlic, crushed
9 oz. fresh cheese tortellini, uncooked
1 lb. asparagus, cut in 2 inch pieces
12 c. loosely packed torn Romaine lettuce
1/4 c. freshly grated Parmesan cheese

Combine lemon juice, water, olive oil, anchovy paste, pepper and garlic in a bowl. Stir with a wire whisk. Set aside. Cook tortellini in boiling water 7 minutes or until tender, omitting salt and fat. Drain well, set aside. Steam asparagus in water in microwave for 3 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl. Add 2 tablespoons lemon juice mixture, tossing gently to coat. Place lettuce in a large bowl and drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture and Parmesan cheese, tossing gently to coat. Spoon salads onto individual serving plates and pass around extra cheese.