Italian Asparagus

A tasty, easy side dish!

1 bunch asparagus
2 medium to large tomatoes
2 tbsp Italian vinaigrette (suggested: Rene's Spring Herb Italian Vinaigrette)

Clean and steam the asparagus until tender crisp. Alternatively, you can microwave the asparagus in a shallow casserole dish with about a tablespoon of water. Cut the steamed asparagus and tomatoes into bite sized pieces and put them in a salad bowl. Toss with the dressing. This dish can be served warm or can be made ahead, refrigerated and served cold.

Variation: Switch the tomatoes for 1 ½ cups of cherry tomatoes, try a different vinaigrette like balsamic, and add ¾ shredded cheese (suggested: mozzarella or an Italian mix)

Makes 6 servings.
Count as 1 fat, if you use cheese also count a ½ serving of protein.