INGREDIENTS
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1 pound asparagus, trimmed and halved
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6 cups halved cherry, grape, and pear tomatoes in varied colors
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1/2 cup crumbled gorgonzola cheese
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1 ripe avocado, cut into cubes
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1 cup sliced basil leaves
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1/4 cup extra-virgin olive oil
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2 teaspoons lemon juice
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2 teaspoons Dijon mustard
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper
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