Artichokes and Asparagus with Tomato Topper


1 large tomato, seeded and chopped
1 large shallot, finely chopped
2 to 3 tsp. snipped fresh tarragon
1 tsp. finely shredded lemon peel
3 Tbsp. olive oil
1/2 tsp. kosher salt or salt
12 oz. fresh asparagus spears, trimmed
1 9-oz. pkg. frozen artichoke hearts, thawed
1 Tbsp. olive oil
1/4 tsp. freshly ground black pepper


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