3 lb. asparagus, trimmed
6 tbsp. red wine vinegar
3 tsp. Dijon mustard
1/2 c. olive oil
3 shallots minced
3 plum tomatoes, diced
1/2 c. Nicoise olives, rinsed and drained
1 1/2 tbsp. drained capers

Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of cold water and cool. Drain well (can be prepared 4 hours ahead). Cover and let stand at room temperature).

Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in shallots, tomatoes, olives and capers. Season to taste with salt and pepper. Arrange asparagus on plates. Spoon dressing over asparagus and serve. Cold.