Preheat broiler, cut the ends off of the asparagus, drizzle with the 1 Tb. olive oil and sprinkle with sea salt. Roast until lightly browned. Set aside to cool*.
Mix salad greens together with cherry tomatoes. Cut the avocado in half and remove the seed, scoop out the meat and dice then place into a small bowl.
Whisk together the vinegar, Dijon mustard and shallot, while continuing to whisk drizzle the olive oil in (tasting as you go). When you have a blend that tastes good to you, season with salt and pepper.
Toss the greens and tomatoes with a little of the dressing and place on a plate. Top with the avocado pieces and asparagus and top with a drizzle of the dressing.**
*If desired cook asparagus ahead of time, cool and refrigerate. Serve cold.
** If you have leftover dressing, place in a jar and keep in the refrigerator for up to a month.