---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salad, Vegetables
       Yield: 6 servings
   1 1/2 lb Pounds asparagus, ends
       3    Thin carrots, peeled
     1/4 lb Sugar snap peas, strings
       1 md Clove garlic, peeled and
       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
       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
   5. When read to serve, combine the asparagus, carrots and peas with the
   tomatoes.  Pour the dressing over the vegetables, stirring until well