Fresh Asparagus Salad
If you're an asparagus fanatic, this is for you. The combination of tomato, Gorgonzola cheese, hard-boiled eggs, and red onion are a wonderful pairing.
Cook the asparagus in the salted boiling water for about 3 minutes until tender. Remove from the water and place into ice water immediately to retain the bright green color.
Season the asparagus with 2 tablespoons of the olive oil, salt and pepper. Place aside for later.
In a new bowl, combine the chopped tomatoes, sliced onions, lemon juice and zest with the remaining olive oil, then season with salt and pepper.
Place the asparagus in the center of the plate and garnish with the marinated tomatoes and onions, crumble Gorgonzola cheese, boiled eggs, and fresh basil.
Drizzle some olive oil around the plate.