Sometimes the body wants what it wants, and it wants more vegetables right now. I like hearty salads that are a combo of cooked and uncooked vegetables. In this case, the cooked component was asparagus. The fresh beansprouts added a nice crunch to it, and the fresh basil (I hope it keeps surviving a bit longer) is always a good pairing with tomatoes. On top is a simple dressing: honey, balsamic vinegar, olive oil, salt, pepper, dill.