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ASPARAGUS-STUFFED TOMATOES
Head out to the garden or to the Farmers Market and get the most luscious big red ripe tomatoes you can find. These can be prepared ahead and kept covered and chilled up to 4 hours, and they're really worth the effort! They're great on a picnic, but terrific with grilled meats and corn on the cob.
Serves: 12
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.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved