Prep.Time: 45 minutes
2 pounds Asparagus Spears -- peeled and cooked
1/2 pound fresh Mushrooms -- sliced
4 Scallions -- thinly sliced
1/2 cup commercial Oil and Vinegar Dressing
2 tablespoons chopped fresh Basil, or 1/2 teaspoon dried
12 medium fresh ripe Ttomatoes
1 teaspoon Salt
1 teaspoon chopped Parsley
Cut asparagus into 1/2-inch pieces; place in medium bowl. Add the mushrooms, scallions, salad dressing and basil; toss well. Cover and chill 2 hours to allow flavors to blend.
Meanwhile, cut a thick slice from the top of each tomato; scoop out pulp, leaving a thick shell. Sprinkle inside the shell with salt; place on a plate to drain and chill.
Spoon asparagus mixture into tomato shells; top with the basil and parsley; drizzle a little more dressing on top. Keep covered and chilled until ready to serve.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved