450 g/ 1 pound asparagus trimmed
230 g/ 8 oz. grape tomatoes halved
2 teaspoon olive oil
1 lemon, zest and juice
Juice from 1 lime
2 teaspoons chopped tarragon
1 bunch of Swiss chard chopped
Bring 1.8 litters/ 2 quarts of water to a boil in a pan over high heat. Add asparagus and bring to a boil. Boil for 2 minutes and then drain. Pour oil into a large skillet and sauté the tomatoes for 2 minutes. Add the asparagus and cook for an additional minute. Add all remaining ingredients except lettuce and cook for 1 minute to meld flavors. Serve over a thick bed of Swiss chard.