Roast Asparagus with Tomato Relish from 'Family Table

For the relish: Bring a large saucepan of water to a boil.

Cut a shallow X in the bottom of each tomato. Blanch the tomatoes for about 20 seconds, just until the skins start to loosen.

Drain in a colander and cool under cold running water until cool enough to handle. Peel the tomatoes.

Cut them in half, squeeze out the seeds, and coarsely chop.

Heat the olive oil in a large saucepan over medium heat.

Add the celery, onion, carrot, garlic, and coriander and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the vinegars and chopped tomatoes, season with salt, and bring to a simmer. Reduce the heat and simmer gently for 30 to 50 minutes, stirring occasionally, until the relish is concentrated and has a marmalade-like consistency (the cooking time will vary based on the ripeness of the tomatoes). Season with salt and pepper to taste.

Let cool to room temperature. (The relish can be made up to 7 days ahead and refrigerated, covered; bring to room temperature before serving.)

For the asparagus: Preheat the oven to 375 degrees.

Toss the asparagus with the olive oil in a wide bowl.

Spread the asparagus on a baking sheet and roast until browned and tender, 10 to 12 minutes, depending on the thickness.

Transfer the asparagus to a platter.

Drizzle the lemon juice over the asparagus and season with a pinch of fleur de sel. Spoon the relish over the top and serve.