Toujours Provence Salad
Prepare asparagus, snapping off tough bottoms. Bring 1 quart of salted water to a boil. Blanch asparagus in water until just barely tender (approximately 1 ½ minutes). Drain asparagus and run under cold water to stop the cooking. Set aside cooled asparagus.
In a bowl mix fennel, peppers and onions together with 2 tablespoons of olive oil and salt and pepper, to taste. Roast vegetables on a sheet pan, in a preheated 400 degree oven, until tender and slightly browned. Set aside to cool.
While vegetables cool prepare dressing. Mix lemon juice with salt, pepper and tarragon. Whisk in olive oil.
Toss cooked vegetables and olives with dressing.