| 1 | Cut the asparagus on the diagonal into 1 ?inch pieces. |
| 2 | Cut the carrots on the diagonal into ?inch pieces. |
| 3 | Fill a bowl with ice water. |
| 4 | Bring a pan of water to the boil. |
| 5 | Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water. |
| 6 | 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. |
| 7 | Add the carrots and peas; time 2 minutes. |
| 8 | Drain and plunge the vegetables into the ice water. |
| 9 | When the vegetables have cooled, drain and wrap in paper towels. |
| 10 | Put into a plastic bag and refrigerate. |
| 11 | In a blender or small food processor combine the garlic, mustard, lemon juice and vinegar. |
| 12 | Slowly add the oil, blending until emulsified. |
| 13 | Add the salt, pepper and herbs. |
| 14 | (the dressing can also be whisked together by hand). |
| 15 | When read to serve, combine the asparagus, carrots and peas with the tomatoes. |
| 16 | Pour the dressing over the vegetables, stirring until well coated |
