Cherry Tomato and Asparagus Salad

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

Step 1

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

Step 2

Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Step 3

Note: Nutritional analysis is per serving.