Dressing: Combine shallots and vinegar in a small jar or bowl; let set for 15 minutes. Add olive oil, sugar, salt, pepper, and whisk or shake to combine. Adjust seasonings as needed.
Bring a large pot of salted water to a boil over high heat. Cut asparagus into 1-inch pieces. Add asparagus and cook for 3 minutes, or until just tender and bright green. Place in an ice bath to immediately stop cooking and retain vibrant color. Drain well and pat dry.
In a large bowl, combine asparagus, onions, mint, parsley, feta, and croutons. Mix with vinaigrette, stirring lightly until combined.
Best served immediately, but can be stored in the fridge for up to one day.
I soak my onions in ice water before adding them to the salad. It’s optional, but it takes the strength of them down a notch and prevents them from being overwhelming.
To make this salad vegan, omit the feta cheese or use a non-dairy substitute.
Instead of red wine vinaigrette, use a dressing of your choice, either store bought or homemade.
Instead of croutons, you could substitute dry bread, torn or cut into cubes.