Asparagus & Strawberry Salad
Simple and clean, this salad is a beautiful burst of both color and flavor.
1 pound asparagus, ends trimmed, cut in half
3 cups strawberries, quartered
3 cups heirloom grape or cherry tomatoes, halved
2 avocados, diced
1/3 cup crumbled Gorgonzola or bleu cheese
¼ cup extra virgin olive oil
2 T, each, fresh lemon and orange juice
1 tsp, each, lemon and orange zest
¼ tsp, each, salt and pepper
Bring a large pot of salted water to a boil, and cook asparagus for 2 minutes. Immediately transfer to a bowl of ice water to cool. Drain thoroughly. In a large bowl, gently toss asparagus with the other ingredients until well combined.