This is a very fresh and tempting summer salad and should be served cold.


Make a neat incision in the top of the tomato, and remove the pulp, discarding the hard core. Put this pulp in a basin, and mix thoroughly with finely chopped lettuce and cold asparagus tips, mix with the same salad dressing as in preceding recipe, and fill each tomato with the mixture. Decorate the top of each with a small leaf from the heart of the lettuce, and serve on the larger lettuce leaves.