• Trim and discard about 2-inches (or as needed) off the woody ends of the asparagus spears. Slice the remaining spears into 2-inch pieces.
• Add 1 cup water to a large saucepan and bring it to a boil over HIGH heat. Add the asparagus and return the water to a boil. Cover, reduce the heat to MEDIUM-LOW, and simmer until just crisp-tender, about 3 to 5 minutes. Immediately transfer the asparagus to a colander and rinse with cold water until it feels cool to the touch. This will stop the cooking process and help the asparagus retain its bright green color. Drain well, transfer to a large bowl, and add the tomatoes. Set aside.
• Place the vinegar, sugar, onion, Worcestershire sauce, Dijon, paprika, and salt in a food processor or blender. Cover and process until smooth. While processing, gradually add the oil in a steady stream.
• Pour the dressing over the asparagus and tomatoes and toss to combine. I recommend refrigerating it for 15 to 20 minutes, if possible, to give the veggies some time to absorb flavor from the dressing. (The color of asparagus will fade if refrigerated longer - still delicious, just not as pretty).
• Add about half of the feta and almonds to the salad and toss to combine. Transfer the salad to a platter, if desired, top with remaining feta and almonds, and serve.

To Toast the Nuts

• Place the nuts in a small baking dish and bake in a preheated 350 degree F oven for 3 to 4 minutes. Alternately, you can place them in a dry skillet over MEDIUM heat and cook, stirring frequently, for a couple of minutes, until lightly toasted.