Bring 2 cups of water to a boil. Blanch asparagus in boiling water for 90 seconds. Drain immediately and rinse under cold water for 30 seconds to stop cooking (or place in an ice bath for 30 seconds).
In a bowl, whisk together all dressing ingredients until smooth.
In a large bowl, combine artichokes hearts, beans, tomatoes, onions and asparagus. Sprinkle with salt (to taste) and pour dressing over vegetables; toss everything together to coat all the vegetables. Finally, fold in pine nuts.
You can serve this with toasted pita, garlic naan or grilled sourdough bread!