Marinated Asparagus And Yellow Pear Tomatoes

1. 1

   In each of two skillets, bring one and one-half inches of salted water to a boil.

2. 2

   Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.

3. 3

   Drain the asparagus and refresh it in ice water to stop the cooking.

4. 4

   Drain well and place it on a flat dish.

5. 5

   Combine the mustard, salt, pepper and vinegar in a small mixing bowl.

6. 6

   Whisk in the olive oil until well combined.

7. 7

   Stir in the tarragon.

8. 8

   Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.

9. 9

   Arrange the flowering kale leaves on a serving platter.

10. 10

    Place the asparagus on top and garnish with the tomatoes.

11. 11

    Pour any remaining marinade over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.