Combine the ingredients for the dressing in a small mixing bowl, whisk well and set aside.
Prepare a bowl with cold, iced water for the asparagus and set it aside. Bring a pot of water to boil and add chopped asparagus. Blanch asparagus for 3-4 minutes and take them out straight into the ice cold water to stop the cooking process. Let asparagus cool down and take them out. Pat the excess water with a paper towel.
Chop broccoli florets and add them into a mixing bowl.
Add strawberries, asparagus, feta cheese, almonds, and poppy seeds.
Mix in the prepared dressing until everything is evenly coated.
Keep refrigerated until ready to serve.
*Note: strawberries will start to wilt after a day in the fridge. It is recommended that the salad is prepared and eaten fresh, the same day.*