In a small bowl, combine the fresh lemon juice, extra virgin olive oil, finely chopped fresh mint, Dijon mustard, and honey or maple syrup (if using).

Whisk vigorously until the vinaigrette is well emulsified and creamy. Season with a pinch of salt and freshly ground black pepper to taste. Set aside.

Wash the mixed spring greens thoroughly and dry them using a salad spinner or by gently patting with paper towels. Place the dried greens into a large mixing bowl.

Add the halved cherry tomatoes, thinly sliced English cucumber, and thinly sliced red onion to the bowl with the greens.

For the asparagus, you can either add it raw for a crisp texture or blanch it briefly. To blanch, bring a small pot of water to a boil, add the asparagus, and cook for 1-2 minutes until vibrant green and slightly tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. Add to the salad.

Just before serving, pour the prepared lemon-mint vinaigrette over the salad ingredients in the large mixing bowl.

Gently toss the salad until all the ingredients are evenly coated with the dressing. Be careful not to bruise the greens.

Divide the Spring Salad among individual serving plates. If desired, sprinkle with crumbled feta cheese and toasted slivered almonds for extra flavor and crunch. Serve immediately as a refreshing side or a light meal.