Remove the woody ends from the asparagus and cut the stalks into thirds. Bring a small pot of water to a boil, add the asparagus and cook for 1 minute or until crisp-tender.
Drain from the hot water and immediately place into a bowl of ice and water for 30 seconds.
Remove from the water and place on a paper towel to drain.
Cut tomatoes into bite size pieces, removing the seeds and pulp.
Place into a large bowl. Add asparagus and basil. Stir to combine.
In a small small bowl, combine remaining ingredients. Whisk together until combined.
Drizzle salad with vinaigrette and toss to coat evenly.
Notes
Lemon Vinaigrette: You can use a store bought vinaigrette instead of this recipe, or make any dressing recipe that you'd prefer. It's also possible to add a little fresh lemon juice to the vinaigrette.
Seasonings: Season the salad with garlic powder, onion powder, dried herbs, salt and pepper, or whatever you'd like. If you add the lemon juice, you can add lemon zest to the salad for even more bright lemon flavor.