Bring a pot of boiling, salted water to a boil. Add the asparagus and cook for 2 minutes, then blanch in an ice water bath for 5 minutes. Drain asparagus, and dry off as best you can with a kitchen towel.
Add to a large bowl with the broccoli, Marcona almond blend, herbs, green onions, and lemon zest.
To make dressing, whisk mayo, yogurt, vinegar, honey salt, and pepper. Taste and adjust if needed.
Pour dressing onto vegetables, and stir to thoroughly coat. Refrigerate for one hour, then serve.