Asparagus, bacon, Tomato Salad

• 1 pound asparagus, trimmed and halved
• 6 cups halved cherry, grape, and pear tomatoes in varied colors
• 1/2 cup crumbled gorgonzola cheese
• 1 ripe avocado, cut into cubes
• 6 slices bacon cooked and crumbled
• 1/4 cup extra-virgin olive oil
• 1/4 C  about 1/2 a lemon, juiced
• 2 T Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 T balsamic vinegar
• 1T honey 

• calories 213 
• caloriesfromfat 72 %
• protein 5.9 g
• fat 17 g
• satfat 4.1 g
• carbohydrate 13 g
• fiber 5.9 g
• sodium 347 mg
• cholesterol 8.3 mg

How to Make It

1. 
   

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   Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
   

   Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
   
   
3.