10 oz. fresh asparagus, trimmed and cut diagonally into 1 inch long pieces
1 (14 oz.) can hearts of palm, drained and cut into 1 inch long pieces
1 (14 oz.) can artichoke hearts in water, drained and quartered
10 cherry tomatoes, halved
10 mushrooms, thinly sliced
1/2 head Iceberg lettuce, shredded
1/2 head red leaf lettuce, shredded
1/2 c. chopped toasted walnuts
About 2 oz. Creamy Dressing

Bring large pot of water to boil. Add asparagus and blanch 1 minute. Drain. Refresh under cold water. Drain well. Place asparagus in large bowl. Add hearts of palm, artichokes, tomatoes, and mushrooms. Combine lettuces in medium bowl. Refrigerate asparagus salad and lettuces 2 hours.

Just before serving, add lettuces to asparagus salad and toss. Add nuts and dressing to taste; toss well.

CREAMY DRESSING (makes about 1 1/3 cups) :
1/2 c. chilled whipping cream
1/4 c. buttermilk
1/4 c. mayonnaise
2 1/2 tbsp. fresh lemon juice
2 tbsp. finely chopped blanched almonds (about 1/2 oz.)
Salt and freshly ground pepper
12 lg. fresh basil leaves, chopped

Mix first 5 ingredients in large bowl to blend. Season with salt and pepper. Mix chopped basil leaves into dressing just before using.