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  Asparagus With Tomatoes
   Vegetables
   A Matter Of Taste / Salisbury Junior League, MD
   6/19/2008
Ingredients:
2 lbs fresh asparagus
2 T red wine vinegar
2 tsp Dijon mustard
2/3 cups olive oil
2 shallots, minced
3 plum tomatoes, diced
salt & pepper to taste
Optional: 1/3 cup Nicoise olives & 1 T capers, drained
Instructions:
Cook asparagus in boiling water for 5 minutes; transfer to cold water, drain & cool.

Whisk vinegar & mustard in a separate bowl. Gradually whisk in olive oil.

Mix in shallots & tomatoes & season to taste with salt & pepper.

Arrange spears on platter & pour tomatoe mixture on top. Add olives &/or capers as desired.

Marinate in refrigerator for two hours. Serve at room temperature.
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