Vegetable Salad with Herbal Vinaigrette

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.