Ingredients

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

Directions

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.

Share!

Reviews 0