▢1 LB asparagus trimmed and halved ▢1 pint small tomatoes cherry, grape, hierlum, etc., halved ▢2 avocados cubed ▢1 cup crumbled feta cheese ▢½ cup olive oil ▢2 tablespoon dijon mustard ▢1 teaspoon kosher salt ▢1 teaspoon black pepper ▢juice from one lemon
Start by slicing your tomatoes in half, dicing your avocado, and cutting asparagus into 1-2" pieces.
Blanch asparagus by dropping it into boiling water and boiling for 1-2 minutes. Drain.
Meanwhile, prepare your dressing by combining lemon juice, olive oil, dijon, and salt and pepper in a blender. Blend until smooth
Toss blanched asparagus, avocado, tomatoes, and feta in a large bowl. Dress with dijon vinaigrette. Garnish with basil.