• Fill a large pot with water and bring to a boil. Add enough salt to the water that it tastes like the ocean.

Toasting the breadcrumbs

• In a sauté pan, on medium-high heat, heat 2 tbsp of the olive oil and add the bread crumbs. Stir occasionally until they are toasted and set aside.

Blistering the tomatoes

• Add another 2 tbsp of olive oil back to the pan and add the tomatoes. Still occasionally but allow them to get hot and burst. Rotate them so that more than one side will get a little charred. Remove from the pan and set aside.

Cooking the asparagus

• Fill a large bowl with ice water and set in the sink.
• While the water heating slice the woody ends of the asparagus then slice the asparagus into 1½ inch long pieces.
• Once the water has started boiling add the asparagus and cook for 2 minutes. Remove from the heat and pour the asparagus into the colander and immediately plunge the colander into the bowl of cold water.

Making the dressing

• In a glass jar combine the remaining olive oil, mustard, white wine vinegar, salt, pepper, lemon zest and lemon juice. Shake to mix.

Assembly

• In a mixing bowl add the asparagus, tomatoes, chopped walnuts, basil and thyme. Toss with the salad dressing.