Bring a pot of salted water to boiling. Add asparagus and cook until just tender, about 5 minutes.
Transfer asparagus to ice water. Drain; pat dry with paper towels. Arrange asparagus on a serving platter.
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.
|Serving Size 1|
|Amount Per Serving|
|Calories 54||Calories from Fat 2|
|% Daily Value*|
|Total Fat 0.28g||0%|
|Saturated Fat 0.08g||0%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||14%|