A simple, but perfect, Spring salad!
1 lb asparagus spears
12 cherry tomatoes, sliced
8 romaine lettuce leaves
1/3 cup prepared Italian dressing
1/4 cup grated or crumbled Parmesan cheese
Cook asparagus spears briefly until crisp-tender, about 3 minutes. Drain; plunge into ice water to refresh. Drain and set aside. Arrange lettuce leaves on 4 plates. Arrange asparagus and tomatoes on top of lettuce (4 spears and 8 tomato slices on each plate). Drizzle with Italian dressing; top with Parmesan cheese.