Rinse the 10 stalks of asparagus and slice off the tough ends. Slice the 1/2 cup of cherry tomatoes in half. Chop the 2 cloves of garlic finely.
In a cooking pot, add the asparagus and 3 cups of water. Bring to a boil and cook until tender but still slightly firm, about 1-2 minutes. *Remember the asparagus will keep cooking for a few minutes after you remove it from the boiling water.
Slice the asparagus stalks into 1 inch sections and add them to a salad bowl.
In a frying pan add the cherry tomatoes, 1/2 cup of fresh basil leaves, garlic, 1/8 tsp of pink himalayan salt, and 1/2 tsp of cayenne pepper. Cook with 3 tbsp of water for 5 minutes on a medium/high heat. Once the water has evaporated it is done.
Place the vegetables on top of the asparagus followed by the 2 tbsp of olive oil and 1 tbsp of aged balsamic vinegar. Enjoy!