Salad ingredients:
1 bunch of fresh asparagus
1 pint of cherry tomatoes (I used a mix of colors)
1 Haas avocado, ripe
Dressing ingredients:
1/4 cup extra virgin olive oil
1 Tbsp whole grain Dijon mustard
juice of one lemon
kosher salt and fresh cracked pepper to taste
Trim or snap the tough stem ends of asparagus and discard. Cut the spears into about 3 inch pieces. In a fry pan, place enough water to cover bottom bottom of pan and a pinch of salt; bring to a boil. Add asparagus to the pan, cover, and boil for three minutes. At end of three minutes, remove from heat and rinse in cold water to stop cooking. You want it to be still crisp. Drain well.
Cube avocado, and place in bowl with the asparagus and the whole cherry tomatoes.
In a small bowl, whisk together the dressing ingredients. Pour over salad and serve.