Summer Asparagus, Corn And Tomato Salad - cooking recipe

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

Preparation

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.
Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
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.
Top with avocado and crumbled cheese right before serving.
These ingredients need not be exact. Add or subract to your liking.