In a medium-sized saucepan, add Brussels Sprouts and 1/2 cup water, cover and bring to a boil over high heat. Boil about 1 minute, covered. Remove from heat, drain, and place sprouts in ice bath to stop cooking process. Drain.
Trim any hard ends off asparagus. Wrap asparagus spears in a damp not wet, paper towel. Microwave on high for about 1 minute. Carefully unwrap to avoid steam and check for doneness. Asparagus should be crisp tender. Rewrap and cook an additional minute if needed. Cut into bite-sized pieces.
Place California Walnuts, Brussels Sprouts, asparagus and a medium-sized bowl. Gently stir to combine. Add strawberry slices and 3 tablespoons chopped basil. Stir.
In a separate bowl, whisk together oil, vinegar, honey, salt and remaining basil. Drizzle over salad mixture. Serve warm or chilled.