About 15 minutes to prepare. 1 hour to chill.

1 lb. fresh asparagus (pencil thin if possible)
1 c. firm yogurt
1/4 c. mayonnaise
1/3 c. Dijon mustard
2 heaping tbsp. each: freshly minced dill, freshly minced chives
Salt and freshly ground black pepper to taste

1. Snap the very bottom-most tiplets from your thin asparagus spears. Leaving the spears whole and long, steam them until they are just tender. As soon as they are done, run them under cold water and drain.

2. Combine all remaining ingredients and mix well. Place the asparagus in a long, shallow dish. Pour the dressing over and chill. Serve on a platter lined with greens. Garnish with cherry tomatoes.