Ingredients:

-2 bunches asparagus
-4 sundried tomatoes
-1 cup fresh tomato, seeds and excess pulp removed, and chopped
-4 cloves garlic, pressed
-2 teaspoons balsamic vinegar
-1 teaspoon honey
-2 teaspoons fresh lemon juice
-3/4 teaspoon salt
-1/2 teaspoon cracked black pepper
-2 tablespoons olive oil

1. Bring a medium pot of salted water to a boil that will hold asparagus
2. While water is coming to a boil soak sundried tomatoes in hot water for about 10 minutes or until soft, and chop fine
3. Cut fresh tomato in half, squeeze out seeds and cut out inner pulpy flesh so just the outer layer remains
4. Dice and mix with rest of ingredients, whisking in oil at end a little at a time
5. Discard bottom fourth of asparagus stalks and cut rest into 2 inch lengths
6. Cook asparagus for just about 2-3 minutes depending on thickness
7. They should still be crisp inside
8. Immediately strain and place in ice water to stop cooking
9. Strain again and pat dry with paper towel
10. Toss asparagus with a little dressing and serve