Pre-heat a large pot on the stove. Bring the pot to a boil.

Drop the asparagus spears into the boiling water. Cook for 4 minutes. Turn the asparagus spears over ensure they are evenly cooked. Cook for another 4 minutes.

Place the tomato halves, chopped walnuts, and crumbled feta into a salad bowl.

In a separate smaller bowl, mix together the olive oil, balsamic vinegar, and sugar-free maple syrup.

Once the asparagus is done, immediately place the spears into the bowl of ice water. Leave for 5 minutes.

Place the asparagus spears onto paper towels and pat dry. Chop the asparagus spears into smaller pieces.

Add the asparagus pieces into the salad bowl mix. Pour the salad dressing mix onto the salad. Toss the salad to ensure the ingredients are evenly coated.