Roma Tomatoes with Aspargus and Hollandaise Sauce

By DebCooks

This is great to serve at Christmas with the green and red colors. Looks great on your plate when entertaining.

Ingredients

• 6 medium plum tomatoes (2 1l2 to 3 inches long)
• 36 thin asparagus spears (1/4 inch in diameter)
• 1 cup milk
• 1 pkg (0.9 oz) Hollandaise sauce mix
• 1/4 c butter
• 1/2 c shredded Parmesan cheese (2 oz)

Details

Servings 12

Preparation

Step 1

Cut tomatoes in half lengthwise. Seed tomatoes using teaspoon, leaving 1/4 inch thick shell. Cut thin slice from rounded side it necessary to set level. Drain tomatoes, hollow side down on paper towels.
Break off tough ends of asparagus. From tip end cut off 3 inches of each spear. In a saucepan, heat 1 inch of water to boiling, and add asparagus spears. Boil 2 minutes and drain then set aside.
In same saucepan, beat milk and sauce mix with a whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thick and smooth.
Set oven to broil. In a 13 x 9 inch pan, place tomato halves. In each half, arrange 3 asparagus spears lengthwise with tips extending over stem of tomato. Spoon 1 T of sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hallow. Sprinkle with cheese. Broil 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese begins to brown. If desired, heat remaining sauce and serve on the side.