With asparagus grown in the northern hemisphere in the stores, I remembered an asparagus salad a friend taught me to make a number of years ago.  I don't have the recipe, but here's what I remember of it:

Asparagus Salad with Tomato

Balsamic vinaigrette:

1/2 c. olive oil

3 Tablespoons balsamic vinegar

1 clove garlic, very finely minced

sea salt, to taste
 

For the salad:

1 lb. asparagus

2 plum tomatoes

shaved parmesan cheese

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Whisk ingredients for vinaigrette.  Dice tomatoes, and toss with half the dressing.  Let them sit while you cook the asparagus.

Steam asparagus, or brush with a little olive oil and roast until done.  Lay spears on a platter, and pile tomatoes with their dressing cross-wise over the spears.  Drizzle remaining dressing over the exposed asparagus.  Let sit at for about 10 minutes.  Arrange shaved parmesan over all just before serving.  This can be served quite warm, or at room temperature (don't let it sit out more than an hour or so.