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Caesar Salad with Tortellini

3 T. fresh lemon juice
2 T. water
1½ T. olive oil
1 t. anchovy paste
Dash of freshly ground pepper
1 clove garlic, crushed
9 oz uncooked cheese tortellini
12 cups torn romaine lettuce
1½ cups 2" pieces fresh asparagus
¼ cup fresh grated parmesan cheese

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Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp- tender. Combine asparagus and tortellini in a bowl, add 2 T. of lemon juice mixture and toss gently to coat. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese on top. Yield: 6 servings