2 dozen stalks asparagus, trimmed and cut into 1" pieces

3 tablespoons butter

1 cup sliced almonds

1 1/2 cups halved grape tomatoes

2 cups sweet corn kernals

Dressing:

1/2 cup sunflower oil

1/4 cup lemon juice

4 cloves garlic, minced

2 tablespoons brown mustard

1 teaspoon pepper

1/2 teaspoon salt

Place asparagus pieces in a large skillet, cover with water, bring to a boil and let cook about 15 minutes until tender.  Drain in colander and rinse with cold water.  In the same skillet, melt butter and ligihtly brown almonds.  Season with a little salt.

In a large bowl, toss together asparagus, corn and tomatoes.

Make dressing:  In a small bowl, whisk together oil, lemon, garlic, mustard, pepper and salt.  Pour over vegetables and gently toss.  Top with toasted almonds (don't mix in, so they don't get soggy).  Serves 6.  Best flavor at room temperature.