Cooked asparagus, grape tomatoes, mandarin oranges, and red onion are placed on top of mixed greens and then drizzled with a light lemon tarragon yogurt dressing.
To prepare the salad, blanch the asparagus in salted water for 2-4 minutes. You want the asparagus to still be slightly firm. Drain and place in ice water, set aside.
Pour the greens into a large bowl. Top with the mandarin oranges, diced red onion, basil, tarragon, and tomatoes. Lastly, arrange the asparagus on top and drizzle with the dressing.