ASPARAGUS TOMATO RELISH WITH BALSAMIC VINAIGRETTE

Great with any seafood. Go to taste on this with seasonings.

1 pound asparagus, cut into ½�?pieces on diagonal
Scant ½ cup red onion, diced
2 teaspoons garlic, minced
2 tablespoons olive oil
1 cup Italian tomatoes, diced
2 tablespoons balsamic vinegar or more to taste
1 tablespoons fresh basil, chopped or 1 teaspoon dry (opt but good)
1 teaspoon fresh tarragon, chopped or 1 teaspoon dry (opt but good)
Salt and pepper to taste

Blanch asparagus: Put cut pieces into boiling water just for a minute or two until they turn bright green. Drain and put into ice water to cool. Drain again. This can be done a day ahead.

Combine all ingredients and toss gently. Serves 6.

Calories for Entire Recipe: 109