Bring a large saucepan of lightly salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and water. Add the trimmed and cut asparagus to the boiling water and blanch for 2-3 minutes, until bright green and tender-crisp. Immediately transfer the blanched asparagus to the ice bath to stop the cooking and preserve its vibrant color. Once cooled, drain well in a colander.

In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sea salt, and black pepper. Whisk vigorously or shake well until thoroughly combined and emulsified. Taste and adjust seasonings as needed.

In a large mixing bowl, combine the cooled and drained asparagus, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley. If using, add the pitted and halved Kalamata olives.

Pour the prepared lemon-herb vinaigrette over the salad ingredients. Gently toss until all components are evenly coated. Serve immediately, or cover and chill in the refrigerator for up to 30 minutes for flavors to meld, if preferred.