Snap the very bottom- most tiplets from your elegantly thin asparagus spears.

Leaving the spears whole and long, steam them until they are just tender (still crisp at heart). As soon as they are done, run them under cold water, and drain.

Combine all remaining ingredients and mix well. Place the asparagus in a long, shallow dish, pour the dressing over, and chill. Seave on a platter lined with greens; garnish with cherry tomatoes.