Spring Salad with Cherry Tomatoes, Asparagus and Avocado

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Ingredients

1 lb. asparagus, trimmed and halved
6 cups halved cherry tomatoes
1/2 cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup julienned basil leaves
1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper


Directions

Boil or steam asparagus for 2 minutes. Drain and rinse with cold water.
Toss asparagus gently with remaining ingredients in a large bowl, stirring well to coat evenly with the dressing. Adjust salt and pepper to taste. Serves 4 to 6.

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