Cold Asparagus Salad with Tomatoes

Remove the woody ends from the asparagus and cut the stalks into thirds. Bring a small pot of water to a boil, add the asparagus and cook for 1 minute or until crisp-tender.

Drain from the hot water and immediately place into a bowl of ice and water for 30 seconds.

Remove from the water and place on a paper towel to drain.

Cut tomatoes into bite size pieces, removing the seeds and pulp.

Place into a large bowl. Add asparagus and basil. Stir to combine.

In a small small bowl, combine remaining ingredients. Whisk together until combined.

Drizzle salad with vinaigrette and toss to coat evenly.