Marinated Asparagus with Pickled Vegetables
Peel the asparagus and trim the ends. Cook the asparagus in salted water for 12 minutes until al dente.
Mix the vinegar with 4 tablespoons asparagus cooking water and sugar, and season with salt and pepper to form a marinade. Place the cooked asparagus, while still warm, into the marinade and allow to marinate for 1 hour, turning occasionally.
Blanch the tomatoes, peel, quarter, core and dice finely.
Peel the shallots and drain the pickled cucumbers. Cut the shallots and pickled cucumbers into very small pieces. Place the diced shallots and pickled cucumbers in a bowl, pour in the pickling brine solution, and season with salt and pepper.
Arrange the marinated asparagus and the tomatoes in a plate, and serve with pickled cucumbers and shallots.