This refreshing salad is perfect for a light lunch or dinner. Wash and trim the asparagus spears, then blanch them in boiling water for 2-3 minutes, or until tender. Drain and rinse with cold water. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey. Toss the asparagus with the dressing, crumbled feta cheese, and chopped fresh herbs. Serve chilled.
