Summer Asparagus, Corn and Tomato Salad

So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 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

Directions

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.