1 1/2 lb Pounds asparagus, ends
Snapped
3 Thin carrots, peeled
1/4 lb Sugar snap peas, strings
Pulled
1 md Clove garlic, peeled and
Minced
2 ts Country-style Dijon mustard
2 tb Lemon juice
1 tb Rice or white wine vinegar
1/4 c Olive oil
1/8 ts Salt
Freshly ground pepper to
Taste
2 tb Minced herbs (such as dill,
Tarragon and/or basil)
3 Plum tomatoes, thinly sliced
1. Cut the asparagus on the diagonal into 1 1/2-inch pieces. Cut the
carrots on the diagonal into 1/4-inch pieces.
2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the
asparagus and time 3 minutes, starting the time as soon as the vegetable
goes into the water. With a wire or slotted spoon remove the vegetables
to the bowl of ice water and bring a pan of water back to a boil. Add
the carrots and peas; time 2 minutes. Drain and plunge the vegetables
into the ice water.
3. When the vegetables have cooled, drain and wrap in paper towels. Put
into a plastic bag and refrigerate.
4. In a blender or small food processor combine the garlic, mustard, lemon
juice and vinegar. Slowly add the oil, blending until emulsified. Add
the salt, pepper and herbs. (The dressing can also be whisked together by
hand.)
5. When read to serve, combine the asparagus, carrots and peas with the
tomatoes. Pour the dressing over the vegetables, stirring until well
coated.
