3 tbsp. fresh lemon juice
2 tbsp. water
1 1/2 tbsp. olive oil
1 tsp. anchovy paste
1/8 tsp. fresh ground pepper
9 oz. fresh tortellini (cheese), uncooked
1 1/2 c. ( 2" pieces) fresh asparagus
12 c. loosely packed torn Romaine lettuce
1/4 c. grated Parmesan cheese

Combine first 6 ingredients in a bowl. Stir well with wire whisk; set aside.

Cook tortellini in boiling water 7 minutes or until tender, omitting salt. Drain well; set aside.

Steam asparagus in steamer until crisp tender. Combine asparagus and tortellini in a bowl. Add 2 tablespoons of lemon juice mixture, tossing gently to coat.

Place lettuce on bowl, drizzle remaining dressing over lettuce and toss well. Add tortellini mixture, tossing gently. Spoon salad into plates. Sprinkle with cheese. Yield: 6 servings. Serving size: 2 cups lettuce and 2 teaspoon cheese. 201 calories.