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
DRESSING:
1/4 cup extra virgin olive oil
2 tsp lemon juice
2 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper
Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water. Mix dressing ingredients together in a small bowl.
Mix asparagus, tomatoes, and basil together. Toss with dressing and top with chopped avocado and gorgonzola.
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