Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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