Baked Tomatoes with Asparagus

I got this fresh dish from my friend here in NYC, Sarah. It is so easy and simple that you will feel guilty (well, maybe only a little bit) because it just looks so complicated and tastes amazing! This recipe is for 8 servings, but you could make it as large or small as you wish very easily. I, personally, could eat 2 servings with no problem! A great side to accompany a steak, chicken or pair it with a pasta dish.

What you need:

4 large tomatoes
24 spears asparagus, lightly steamed--snap spears off at their woody base
1 cup mayo
2 cups grated cheddar cheese
2 dashes Tabasco
1 Tbs Dijon mustard
3 Tbs grated onion (I used a few shakes of onion powder)

1. Cut tomatoes in half, core out. Place in buttered baking dish, cut side up. You may also want to slice off a small part of the bottom of the tomato to make it stable.

2. Top each tomato with 3 spears.

3. Combine mayo, cheese, Tabasco, mustard and onion in bowl. Spoon onto top of each tomato.

4. Bake at 350 degrees for 10-15 minutes or until cheese is melted and tomato is heated through.