Instructions: Break off ends of asparagus stalks where they snap easily; wash stalks thoroughly. Steam or boil asparagus, uncovered, in skillet or sauce 5 to 7 minutes. Drain (if boiled) and chill.

Core and halve tomatoes. Scoop out and reserve pulp, discarding seeds and juice. Set shells aside. In blender, combine tomato pulp, mayonnaise, sour cream, green onion, salt, dillweed, and pepper. Blend until smooth. Refrigerate.

At serving time, arrange tomato shells on bed of lettuce. Fill with tomato-mayonnaise mixture. Arrange asparagus spears around tomato shells. Serve with remaining tomato-mayonnaise mixture spooned over asparagus.

Makes 4 servings.

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