Summer Asparagus, Corn And Tomato Salad

• 1 lb fresh asparagus spear
• 3 ears fresh corn, shucked
• 2 pints cherry tomatoes or 2 pints grape tomatoes
• 1/4 cup fresh basil, sliced
• 1 large ripe avocado
• 1/4 cup gorgonzola
• Dressing
• 1/4 cup olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice

1. Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
2. Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
3. Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
4. Top with avocado and crumbled cheese right before serving.
5. These ingredients need not be exact. Add or subract to your liking.

fresh asparagus spear, corn, tomatoes, fresh basil, avocado, gorgonzola, dressing, olive oil, mustard, lemon juice

Taken from www.food.com/recipe/summer-asparagus-corn-and-tomato-salad-459609 (may not work)