Dressing:
2tb lemon juice
1tb olive oil
1ts red wine vinegar
1/2 clove minced garlic
1/2ts Dijon mustard
1/4ts dried basil
1/4ts salt
1/4ts black pepper

Salad:
12 asparagus spears cut into 1 1/2 inch pcs.
3 sm tomatoes seeded & diced
1 sm red onion sliced

Combine dressing ingredients, set aside.  Cook asparagus in boiling salted water until crisp-tender.  Drain and cool.

Combine with Onion and Tomato Dressing.
Serves Four.