3 cups (750 ml) asparagus cut into bite-size lengths

6 endives, cut in half lengthwise

1/4 cup (60 ml) olive oil

1 tablespoon (15 ml) honey

1 shallot, chopped

1/4 cup (60 ml) red wine vinegar

3 tomatoes, quartered

4 slices flaxseed or country bread, toasted

Salt and pepper

In a pot of boiling salted water, cook the asparagus until crisp-tender. Plunge into ice water and drain. Set aside.

In a skillet over medium heat, cook the endives in 30 ml (2 tablespoons) oil until tender and lightly browned on both sides. Add the honey. Season with salt and pepper. Transfer to a plate and let cool.

In the same skillet over medium heat, soften the shallot in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the vinegar and reduce by half. Add 15 ml (1 tablespoon) oil and the asparagus. Cook until the asparagus is heated through.

In a bowl, gently toss the asparagus, endives and tomatoes. Season with salt and pepper. Set aside.

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