A fresh, vibrant Chopped Asparagus Salad made with crisp vegetables and a light, zesty dressing, perfect for spring and summer meals.

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Bring a pot of water to a boil and blanch the chopped asparagus for 1-2 minutes until just tender but still crisp.
Immediately transfer the asparagus to an ice bath to stop cooking, then drain well.
In a large bowl, combine the asparagus, cherry tomatoes, red onion, cucumber, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with fresh parsley before serving.