Begin by blanching asparagus about two minutes in boiling water. Remove from heat and immediately submerge cooked asparagus pieces in ice water to stop cooking process. Season with salt and pepper and chill in refrigerator.
Toast sliced almonds in a non-stick pan over medium heat, stirring constantly, until almonds are golden in color.
Remove any large stems from spinach and lettuce leaves as you wash then dry them.
Prepare dressing by shaking all Simple Dressing ingredients together in a jar or whisk them together in a bowl.
Combine the first four ingredients in a large bowl and toss with dressing. Then add the almonds to the top, so they remain crunchy.