This is just about a perfect side dish, or lunch, or anything. I might, from time-to-time, substitute Haricot Verts for the asparagus. Keeps the vivid coloration, but adds variety. I also put the tomatoes in at the same time as the asparagus, as I wanted them to caramelize a bit. Had some cooked almost to a jam consistency in Charleston last week and they were spectacular.
I contributed the Honeydew Melon Salad (I think this is a Williams Sonoma Taste recipe.) to the meal, and LL brought Mason Jar Keylime Pies. A lovely meal and evening.
I've used both mint and cilantro in this salad, at separate times. Not thinking of ever using dill, but would use basil in a pinch.