Ingredients
1 lb asparagus
6 cups halved cherry, grape, and pear tomatoes (in varied colors)
½ cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup of sliced basil leaves
¼ cup EVOO
2 tsp lemon juice
2 tsp Dijon mustard
½ tsp kosher salt
½ tsp pepper
Preparation
Boil asparagus in salted water for 2 minutes. Drain & rinse with cold water. Mix asparagus with remaining ingredients in a large bowl, stir well.
