Cherry Tomato and Asparagus Salad
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This salad makes the perfect summer supper!
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
½ cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon pepper
Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
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