I absolutely love a tomato salad. Have fun with it and make it your own. The sky is the limit. ~ Chef Pauly, Your Friend Who Cares About Your Food
Peel or snap off the bottom halfs of asparagus so they are not woody tasting. Slice tomatoes and fresh mozzarella. Pluck fresh basil leaves off of stems.
Douse asparagus in a little EVOO and S&P and throw on the grill or saute in a pan over med-high heat. Cook for 2 minutes, turn and cook 2 minutes, then remove.
Fan tomatoes and cheese, top with fresh basil, asparagus. Drizzle over olive oil, balsamic vinegar, S&P to serve.