French Asparagus Salad

I call this French Asparagus Salad... but it really is more like an appetizer. Very pretty, super easy and, since it needs to marinate for a while, can be made early in the day. Perfect do-ahead appetizer for a party. This recipe serves two - you can do the math if more servings are needed. I garnish the marinated asparagus spears with chopped tomato, but chopped hard boiled egg is traditional.

1 teaspoon white wine vinegar or white balsamic vinegar
1 teaspoon grainy or Dijon mustard (I use grainy)
2 Tablespoons extra virgin olive oil
dash Kosher salt
freshly-cracked black pepper, to taste
1 teaspoon dry tarragon
10-12 spears asparagus, trimmed
1 medium ripe tomato, chopped

Mix the vinegar, mustard, olive oil, salt, pepper and tarragon together in a small bowl. Set aside.

Bring a pot of salted water to boil and cook the asparagus spears 2-5 minutes (depending upon their size) until just tender. Drain. Place the hot blanched spears in a Ziploc bag (or on a plate) and pour the dressing over the hot spears. Toss to coat completely. Chill for at least one hour, or as long as one day. When ready to serve - divide the spears of marinated asparagus onto two plates. Sprinkle the chopped tomato (or diced hard boiled egg) decoratively over the spears and serve. Serves 2 as a starter.

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