Asparagus Vinaigrette (Sarah Leah Chase)

1 T balsamic vinegar

1 1/2 T fresh lemon juice

1 tsp dijon mustard

1 small clove garlic, finely minced

1/2 cup fruity olive oil

1 plum tomato, seeded and diced

salt and pepper

2 pounds medium asparagus, trimmed and bottom portion peeled

1/3 cup grated Parmesan

For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temp for at least 30 minutes. Blanch, steam or microwave the asparagus until crisp-tender, 3-5 minutes. Drain. Arrange the hot asparagus on a serving platter and our the vinaigrette over all. Sprinkle with Parmesan and let sit for at least 10 minutes before serving.

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