Cherry Tomato & Asparagus Salad

This was part of my Mothers day 2014 menu.  I served Chicken Salad on Croissants, this salad, sweet potato chips and chocolate strawberries.  Both my mom and Erik's mom enjoyed the Mothers day brunch!


Source - MyRecipes.com

Ingredients:
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

Instructions:

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.