Asparagus Salad for 4

Asparagus Salad serves 4

28 asparagus spears                        4 T. extra virgin olive oil

2 T. balsamic vinegar                       ¼ c. squeezed lemon juice

1 TBS. snipped chives                     1 garlic clove, peeled and minced 

2 tomatoes, cored and wedged      sea salt and ground pepper to taste

½ c, chopped fennel leaves

Bring water to boil in steamer, Add asparagus and steam for 6 minutes in steamer basket. Remove steamer from the heat and let asparagus cool. Combine 4 T. olive oil with 2 T. balsamic vinegar; whisk in lemon juice, chives and garlic. 

Arrange asparagus in center of a serving plate and place tomato wedges around perimeter. Drizzle dressing over asparagus. Sprinkle with S+P and garnish with fennel leaves.