preparation

• 1 In a large saucepan, bring 8 cups water to a boil.
• 2 Add 2 tablespoons coarse salt, and asparagus; boil until tender and bright green about 3 minutes. 
• 3 Drain and immediately transfer to ice water for 1 minute to stop the cooking process. 
• 4 Cut diagonally into 2 inch pieces. 
• 5 For dressing mix Organic Black Olive Spread , olive oil, mustard, lemon juice, salt and pepper in a small bowl. 
• 6 In large serving bowl combine asparagus and halved tomatoes. Stir in dressing.
• 7 Crumble cheese over the salad and lightly toss.