• 4 firm red tomatoes
• 1 large green pepper
• 1 can asparagus tips
• Salad Dressing

Cut the peppers into slices crosswise to form ¼ inch rings.

Scald tomatoes, peel, chill and cut in half crosswise. Place on lettuce leaves, with the cut side up. Lay 4 or 5 asparagus tips side by side in center of each tomato half. Cut pepper rings at one end and lay across the top of asparagus to meet the sides of the tomato, thus forming a handle to the tomato basket. Serve ice cold with French Dressing, or Gargoyle Sauce. For eight people.