Bring a large pot of salted water to a boil. Add the chopped asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 5 minutes, then drain again and pat dry.

In a large mixing bowl, combine the blanched asparagus, cherry tomatoes, red onion, feta cheese, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld before serving.