Asparagus and Mozzarella Salad

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1 pound medium size asparagus, stalks peeled

1/4 cup olive oil

1 to 2 tablespoons Champagne or white wine vinegar

Dijon mustard and minced garlic to taste

Salt and freshly ground black pepper

1/2 pound fresh mozzarella, cut into sticks, about 1/4 inch wide and 1 inch long.

2 vine-ripened tomatoes, very thinly sliced

4 ounces wafer thin slices (rounds) of salami

1/4 cup slivered roasted red bell pepper (from the jar)