Ingredients

1 pound asparagus, trimmed and halved $

6 cups halved cherry, grape, and pear tomatoes in varied colors

1/2 cup crumbled gorgonzola cheese $

1 ripe avocado, cut into cubes $

1 cup sliced basil leaves

1/4 cup extra-virgin olive oil $

2 teaspoons lemon juice $

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon pepper $

Preparation

  1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
  2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing. Note: Nutritional analysis is per serving.