In a blender, combine the lemon juice, lemon zest, garlic, red onion, basil, vinegar, avocado and mustard. Blend to mix ingredients. Add two tablespoons water and season to taste with salt and pepper. Blend again to mix. Add more water if you want a thinner consistency.

Trim the asparagus ends of the stalks and discard. Next cut remaining stalks into one-inch pieces.

Bring a pot of salted water to a boil. When boiling, add asparagus and cook for 1-2 minutes or until crisp tender. Immediately remove the asparagus from the water using a slotted spoon and plunge into a ice water bath. Let it fully cool in the water, about five minutes. When cooled, drain well.

Combine the diced tomato, hearts of palm, olives and cooled asparagus in a bowl. Add the dressing and toss to lightly coat all the chopped ingredients with the dressing.

Top with sliced almonds and serve.