In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside.
In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated.
Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve.
Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette.