Trim the fresh asparagus and place it in a pot of boiling water for about 2-3 minutes until bright green and tender-crisp. Drain and cool under cold water.

In a large bowl, combine the asparagus, cherry tomatoes, and red onion.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, Dijon mustard, honey, and minced garlic.

Drizzle the dressing over the salad and toss gently to combine.