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
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.
Note: Nutritional analysis is per serving.