Heirloom Tomato Carpaccio with Lemon & Chive Asparagus

Looks fancy, right? This would be a beautiful dish to serve for a lunch guest, but can also be enjoyed solo. I made this for myself one afternoon and ate it on the patio and felt like I was day tripping in Santa Barbara.

Made with simple ingredients...
1-2 golden heirloom tomatoes
1 bunch thick asparagus
1 bunch chives
1 lemon
Olive oil
Micro greens for garnishing
 

Dressing Recipe:
1 tablespoon chives, minced
1 tablespoon lemon juice
2 tablespoons olive oil
Zest from 1/2 lemon
Salt to taste

Instructions:
Use a good mandolin or a finely-sharpened knife to cut tomatoes into thin slices. Using a mandolin (preferably), carefully slice asparagus into ribbons, inserting them tip first. You may also try doing this with a good vegetable peeler. Add the asparagus ribbons to a bowl and dress with the lemon juice/olive oil mixture. Plate on top of tomatoes. Add micro greens and minced chives for garnish.