From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


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

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.

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.


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