• In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil; stir in shallots. Set aside.

  • Heat a large nonstick skillet over medium-high heat. Add asparagus and cook 7 to 10 minutes, until nicely darkened on each side. Cook in 2 batches. Place in a large bowl and toss with 2 tbsp of the dressing. Set aside.

  • In a large bowl, toss greens and tomatoes with remaining dressing. Arrange asparagus on top and serve.

Nutrition Facts

114 calories; 7 g total fat; 0 mg cholesterol; 94 mg sodium. 12 g carbohydrates; 4 g protein;