Marinated Asparagus And Yellow Pear Tomatoes

• Salt to taste, if desired
• 3 1/2 pounds asparagus, trimmed
• 1 1/2 teaspoons dry mustard
• Freshly ground pepper to taste
• 2 tablespoons tarragon red-wine vinegar
• 23 cup olive oil
• 1 tablespoon chopped fresh tarragon
• 1 head purple flowering kale
• 1/2 pint yellow pear tomatoes

1. In each of two skillets, bring one and one-half inches of salted water to a boil.
2. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
3. Drain the asparagus and refresh it in ice water to stop the cooking.
4. Drain well and place it on a flat dish.
5. Combine the mustard, salt, pepper and vinegar in a small mixing bowl.
6. Whisk in the olive oil until well combined.
7. Stir in the tarragon.
8. Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
9. Arrange the flowering kale leaves on a serving platter.
10. Place the asparagus on top and garnish with the tomatoes.
11. Pour any remaining marinade over it.

salt, mustard, freshly ground pepper, tarragon redwine vinegar, olive oil, tarragon, flowering kale, yellow pear tomatoes

Taken from cooking.nytimes.com/recipes/8740 (may not work)