• 1-1/2 lbs. asparagus, tough ends trimmed
• 3/4 lb. tomatoes, peeled, seeded and chopped
• 2 shallots, minced
• 2 Tbs. olive oil
• 1-1/2 Tbs. red wine vinegar
• 1/2 cup seasoned croutons

Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.

Per serving: calories 148, fat 8.3g, 46% calories from fat, cholesterol 0mg, protein 5.4g, carbohydrates 16.6g, fiber 4.8g, sugar 6.3g, sodium 74mg, diet points 3.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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