Asparagus and Tomatoes Italian

• 2 lb. (900 g) asparagus spears, trimmed, cooked and cooled
• 4 plum tomatoes, cut into wedges
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1. Combine asparagus and tomatoes in medium bowl.
2. Add dressing; toss to evenly coat vegetables.
3. Refrigerate 1 hour.

tomatoes, italian dressing

Taken from www.kraftrecipes.com/recipes/asparagus-tomatoes-italian-187769.aspx (may not work)