Tomato Salsa with Green Asparagus
Rinse the tomatoes, trim, quarter, remove seeds and cut into small pieces. Peel onion and cut into small cubes.
Whisk mustard with vinegar and sugar and season with salt and pepper. Then whisk in the oil and mix in the tomato pieces, chopped onion and parsley.
Rinse asparagus, cut off ends and peel the lower third. Cook in boiling salted water until al dente, 8-10 minutes, drain, rinse and drain again. Cut asparagus into small pieces and add to the tomato-onion mixture, mix well and arrange on plates. Serve immediately, garnished with tortilla chips.