Summer Asparagus Salad

Ingredients:

1/2 pound fresh asparagus, cut in one-inch pieces, grilled or steamed
2 ears of corn on the cob, grilled or steamed
1/2 pound cherry tomatoes, halved
1 ripe avocado
1/2 cup feta cheese, crumbled
1/4 cup fresh cut cilantro
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil, give or take
salt and pepper to taste

Directions:

Prepare the top 4 ingredients as listed above: cut the asparagus, either steam in microwave (cut and place in glass bowl, top with cling wrap and microwave for 2-3 minutes, stir and then microwave an additional 2 minutes.  Or place uncut asparagus on your bbq grill, after applying with non-stick cooking spray.  Grill on medium-low on one side for about 4-5 minutes and then turn over and grill an additional 4 minutes.  Cut the grilled asparagus when cooled.   Either grill the corn on the cob on your bbq, wrapping corn in foil and leaving on the medium-low grill for 10 minutes, or microwave for 4-6 minutes.  Once the corn is cooked, cut it from the cob with a sharp knife, and allow to chill.  Cut cherry tomatoes in half and place in a large serving bowl.  Peel and chop a ripe avocado into small pieces.  If unsure how to peel and chop an avocado, try this: with a sharp knife, cut through the avocado peel from top to bottom in two cross-wise sections, lengthwise; then take the peel right off the avocado and remove all four sections of the avocado "meat" from the pit and chop into desired pieces.   Add avocado, corn, and asparagus to the bowl of tomatoes.  Crumble the feta cheese into the serving bowl and mix in cilantro.  Toss the salad with the lemon juice and olive oil, salt and pepper to taste.