Serves: Makes 6 servings
- 1½ cups diced, seeded tomatoes
- 1 pound asparagus, trimmed
- ¾ cup finely diced sweet onion
- 2 tablespoons minced fresh tarragon
- 3 tablespoons Champagne vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced shallot
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, pressed or minced
- ½ teaspoon sugar
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Drain the tomatoes in a medium sieve over a bowl for 30 minutes, stirring occasionally to help release excess liquid.
- Bring a deep skillet or large saucepan of lightly salted water to a boil; fill a large bowl with ice water. Add the asparagus to the boiling water and blanch for 1 to 2 minutes. With a slotted spoon, transfer to the ice water and let cool, then drain well on a kitchen towel or paper towels.
- For the vinaigrette, whisk together the Champagne vinegar, lemon juice, shallot, balsamic vinegar, mustard, garlic, and sugar in a small bowl. Whisk in the olive oil and season to taste with salt and pepper.
- Stir together the drained tomatoes, onion, and tarragon in a large bowl. Just before serving, add the blanched asparagus, pour the vinaigrette over, and toss gently to mix.