The light fresh flavor of asparagus and the brightness of champagne vinaigrette scream springtime.

Shaved Asparagus Garden Salad

Trim and discard woody ends from asparagus. Cut off tips and place in large bowl of ice water. Shave remaining asparagus into ribbons using a vegetable peeler. Add ribbons to same bowl of ice water; let stand for 5 to 10 minutes.

To assemble, drain asparagus well. Toss together asparagus tips and ribbons, baby arugula, cabbage, radishes, 1 Tbsp. basil and 1 Tbsp. mint in another large bowl.

To serve, arrange asparagus mixture on a large serving platter. Top with blackberries, almonds and feta. Garnish with additional basil and mint leaves, if desired. Drizzle with vinaigrette.