Asparagus and Tomatoes with Shallot Vinaigrette

For the asparagus and tomato recipe, use Italian plum tomatoes, also known as egg tomatoes; they have a more intense flavor and lower water content than most commer­cial tomatoes. Most supermarkets stock them. If fresh asparagus are not in season, serve fresh artichokes in their place—but be sure to allow more time for cooking artichokes. The vinaigrette dressing for the vegetables features shallots; if they are not available, you can sub­stitute chopped onion.


Assemble these supplies:

• 1 pound asparagus
• 4 medium-size ripe tomatoes (about 1 pound total weight)
• 1 loaf French bread (optional)
• 3 large shallots
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper

Steps in preparation:

1. Fill large stockpot with water to within 3 inches of top, cover, and bring to a boil over high heat.
2. Wash and trim asparagus. If spears are thick, peel stems. Divide into 2 bundles and tie with kitchen string so asparagus can be retrieved more easily. Set aside.
3. Drop tomatoes into boiling water, count slowly to 15, and then, using slotted spoon, transfer them to colander. Reserve boiling water for asparagus.
4. Carefully lower both asparagus bundles into the boiling water. When water returns to a boil, cook asparagus 4 to 12 minutes, depending on size of spears. Be careful not to overcook.
5. If serving French bread, place in 350-degree oven to warm.
6.  Pull skin from cored tomato with sharp paring knife.Squeeze seeds out with one hand.
7. While asparagus are cooking, peel, seed, and dice tomatoes. Drain off juices. Peel and mince shallots.
8. Using tongs, transfer asparagus bundles to colander and rinse briefly in cold water. Reserve boiling water for fettuccine recipe.
9. For dressing, combine tomatoes, shallots, oil, vinegar, and salt and pepper to taste in small bowl.
10. Untie asparagus bundles and divide spears among 4 salad plates. With a fork, stir vinaigrette and pour over asparagus. Cover loosely and set aside until ready to serve.