Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2-4 minutes or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry. Cut into 2 inch pieces and add to a salad bowl.
Whisk together or shake in a jar all of the lemon shallot dressing ingredients and set aside.
To a large bowl or platter add sliced asparagus, sliced snap peas, sliced radishes, feta cheese, olives and dill. Drizzle with the dressing and toss and enjoy.
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Notes
If you want to add one more element to this salad, try the toasted panko breadcrumbs from our Spring Butter Bean Stew.
If olives aren't for you, add more snap peas or radishes. Or, you could try adding some capers!