Cut tough ends off of asparagus to the place where it begins to get tender. Place asparagus in a microwave proof dish with about an inch of water in the bottom. Cover with plastic wrap and microwave on high for 3 minutes.
While the asparagus is cooking, prepare a bowl of ice water large enough to submerge the asparagus completely.
Once finished in the microwave, drain and place asparagus in the ice bath to stop the cooking and cool completely. Dry on paper towels.
Build the salad with greens, tomatoes, cucumbers and asparagus. Sprinkle with pine nuts and blue cheese. Salad can be placed in refrigerator at this point to chill before serving.
Combine all ingredients of the dressing in a jar or salad cruet. With lid on shake until completely mixed and emulsified.
Pour dressing generously over the salads and serve.
Recommended proteins to add or put on the side include poached or roasted salmon, chilled or grilled shrimp, or grilled chicken breast meat.