Asparagus with Tomato-Basil Vinaigrette | America's Test Kitchen

Ingredients

• 2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
• 1 tablespoon olive oil
• 1 medium tomato , cored, seeded, and minced (about 1/2 cup)
• 1 medium shallot , minced (about 1 1/2 tablespoons)
• 1 1/2 tablespoons lemon juice from 1 lemon
• 1 tablespoon minced fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• Salt and ground black pepper