Dressing

• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 tsp Red wine vinegar
• ½ Clove garlic; minced
• ½ tsp Dijon mustard
• ¼ tsp Dried basil
• ¼ tsp Salt
• pinch of Pepper
  
  

Salad

• 12 Asparagus spears; cut into 1½" pieces
• 3 small Tomatoes; seeded & diced
• 1 small Red onion; sliced

• Combine dressing ingredients; set aside.
• Cook asparagus in boiling salted water until crisp-tender.
• Drain and cool.
• Combine with onion and tomato; toss with dressing