Bring a pot of water to boil. Add asparagus, return to boil and cook 2-3 minutes. Drain and run under cold water to stop cooking and retain the colour. Set aside.
In a small container, whisk dressing ingredients. Set aside.
Arrange baby greens on a large platter. Top with asparagus, watermelon, almonds and feta. Drizzle with dressing and serve sprinkled with chopped herbs and lots of fresh ground pepper.