INGREDIENTS:

• 6 medium tomatoes, cut into thin wedges
• 1 cup fresh asparagus tips, blanched (see Note)
• 1 (8-ounce) can sliced water chestnuts, drained

Dressing:

• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly-ground black pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons tarragon vinegar
• 1/2 cup olive oil

TO PREPARE:

In a medium bowl, combine tomatoes, asparagus tips and water chestnuts.

In a small bowl, whisk together garlic, salt, sugar, pepper, mustard, vinegar and oil.  Toss gently with tomato mixture.

Let stand at room temperature for 1 hour to allow flavors to blend.  Toss again lightly, then return to refrigerator to chill at least 4 hours.

NOTE:  To blanch asparagus tips: bring water to a boil and drop tips in.  Let water return to a boil and cook for approximately 3 to 4 minutes.

SERVINGS: 6

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