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1
Bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato. Blanch the tomatoes for about 20 seconds, just until the skins start to loosen. Drain in a colander and cool under cold running water until cool enough to handle. Peel the tomatoes. Cut them in half, squeeze out the seeds, and coarsely chop.
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2
Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, carrot, garlic, and coriander and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
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3
Add the vinegars and chopped tomatoes, season with salt, and bring to a simmer. Reduce the heat and simmer gently for 30 to 50 minutes, stirring occasionally, until the relish is concentrated and has a marmalade-like consistency (the cooking time will vary based on the ripeness of the tomatoes). Season with salt and pepper to taste. Let cool to room temperature.
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4
Preheat the oven to 375 degrees.
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5
Toss the asparagus with the olive oil in a wide bowl. Spread the asparagus on a baking sheet and roast until browned and tender, 10 to 12 minutes, depending on the thickness.
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6
Transfer the asparagus to a platter. Drizzle the lemon juice over the asparagus and season with a pinch of fleur de sel. Spoon the relish over the top and serve.
