In medium-sized bowl, combine garlic, vinegar, lemon juice, honey, salt and pepper.
Drizzle in olive oil slowly, while whisking.
Drop in peppers, onions and tomatoes as you chop them.
Blanch asparagus: boil water, drop asparagus into the water and notice that the color turns a bright green, about 30 seconds, immediately remove asparagus with a slotted spoon to ice water to stop the cooking process.
Once asparagus has cooled a bit, add to the other ingredients and toss well.