Asparagus Tomato and Avocado Salad

Asparagus Tomato and Avocado Salad 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 frying pan, place enough water to cover the bottom of the 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.