Snap off and discard tough ends of asparagus.
Cook in boiling salted water to cover 3 minutes or until crisp- tender; drain. Plunge into ice water to stop the cooking process; drain.
Arrange lettuce on a serving platter. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with Basil Vinaigrette before serving.