Categories: Salad, Vegetables 
      Yield: 6 servings 
  
  1 1/2 lb Pounds asparagus, ends 
           Snapped 
      3    Thin carrots, peeled 
    1/4 lb Sugar snap peas, strings 
           Pulled 
      1 md Clove garlic, peeled and 
           Minced 
      2 ts Country-style Dijon mustard 
      2 tb Lemon juice 
      1 tb Rice or white wine vinegar 
    1/4 c  Olive oil 
    1/8 ts Salt 
           Freshly ground pepper to 
           Taste 
      2 tb Minced herbs (such as dill, 
           Tarragon and/or basil) 
      3    Plum tomatoes, thinly sliced 
  
  1. Cut the asparagus on the diagonal into 1 1/2-inch pieces.  Cut the 
  carrots on the diagonal into 1/4-inch pieces. 
  2. Fill a bowl with ice water.  Bring a pan of water to the boil.  Add the 
  asparagus and time 3 minutes, starting the time as soon as the vegetable 
  goes into the water.  With a wire or slotted spoon remove the vegetables 
  to the bowl of ice water and bring a pan of water back to a boil.  Add 
  the carrots and peas; time 2 minutes.  Drain and plunge the vegetables 
  into the ice water. 
  3.  When the vegetables have cooled, drain and wrap in paper towels. Put 
  into a plastic bag and refrigerate. 
  4. In a blender or small food processor combine the garlic, mustard, lemon 
  juice and vinegar.  Slowly add the oil, blending until emulsified.  Add 
  the salt, pepper and herbs.  (The dressing can also be whisked together by 
  hand.) 
  5. When read to serve, combine the asparagus, carrots and peas with the 
  tomatoes.  Pour the dressing over the vegetables, stirring until well 
  coated.