A fresh and fruity salad with a homemade lemon dressing.
Fill a medium bowl with ice-cold water. Set aside. Add 1 cup of water to a medium saucepan. Bring to a bring. Add spears of asparagus to the boiling water. Cover and boil for 2-3 minutes or until the asparagus turn bright green. Remove the spears immediately and place them in the ice-cold water to stop cooking. Remove from the cold water and cut the asparagus into bite-sized pieces.
Add the salad ingredients, including the blanched asparagus into a large salad bowl.
In a small bowl, whisk together the lemon juice, garlic, dijon mustard, and honey. Slowly add in the olive oil and whisk until the dressing is emulsified.
Drizzle the salad with the dressing and toss. Serve immediately.