Steam the asparagus until just tender. Drain it into a serving bowl and allow it to cool for about 10 minutes. Cut it into bite-size pieces.
Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a medium bowl and whisk them until they emulsify into a velvety dressing.
Add the tomatoes, onions, olives, and asparagus to the serving bowl and gently mix. Pour the dressing on top and mix again. Be gentle so that the delicate asparagus heads remain intact.
Serve the salad immediately, or cover and keep it in the fridge for up to four hours, until ready to serve. Remove it from the fridge 15 minutes before serving and gently toss again.
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Notes
These are big portions - you can easily serve this salad to three or even four people.You can make this salad 2-4 hours ahead of time and then chill it until ready to serve.