1 large green pepper 4 firm red tomatoes Lettuce leaves 1 lb. (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.
