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Stuffed Tomatoes with Asparagus

1 large green pepper
4 firm, red tomatoes
Lettuce leaves
1 pound. (1 can) asparagus tips
French dressing

Wash and cut pepper into slices, crosswise, to form 1/4 inch rings. Discard seeds. Pierce tomatoes at stem with fork, dip into boiling water, lift out, peel, chill and cut in half, crosswise. Place on lettuce, cut side up. Lay 4 or 5 asparagus tips side by side in center of each tomato half. Slit pepper rings and place across the top of asparagus to meet the sides of the tomato forming a handle to the tomato basket. Serve cold with French dressing..

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