2medium firmripe tomatoes or 3 Roma (plum) tomatoes, finely diced or 1 cup yellow or red cherry tomatoes, halved
2 to 3tablespoonsminced fresh dill
Salt and freshly ground pepper to taste
Boston or red-leaf lettuceor mixed baby greens
2tablespoonstoasted pine nuts or slivered almondsoptional
Trim about an inch from the ends from the asparagus. If the asparagus is very young and tender, you need not scrape the stalks; otherwise, scrape the bottom half of any that look like they may have a tough skin.
Cut the asparagus stalks in half and place in a skillet with just enough water to cover the bottom. Steam just until bright green and tender-crisp. Rinse immediately under cool water and drain well.
Place the asparagus in a shallow container and cover with Grainy Mustard Vinaigrette. Allow to marinate for at least 30 minutes or up to an hour, then drain off most of the vinaigrette, returning it to its container.
Toss the asparagus with the tomatoes and dill in a mixing bowl. Season to taste with salt and pepper.
To arrange, line four plates with lettuce leaves. Divide the asparagus mixture among them. Top with the optional nuts and serve, passing around the vinaigrette to those who’d like more.
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