Directions

1. In a large pot bring salted water to boiling. Add asparagus; cook until just tender, about 5 minutes.
2. Transfer asparagus to a bowl of ice water. Drain; pat dry with paper towels. Place asparagus on a serving platter; set aside.
3. In a small bowl stir together onion, vinaigrette, lemon juice and 1 tablespoon of the chives. Stir in tomatoes, season with salt and pepper to taste, and spoon over asparagus. Sprinkle with remaining chives. Serve at room temperature.