1. Fill a large saucepan with 3" water and bring to a boil. Add asparagus and 1 teaspoon salt and cook until asparagus is just tender, 2 to 3 minutes. Drain and rinse under cold water until cool.
2. Combine asparagus and cucumber slices in a large bowl. In a small bowl, whisk together vinegar, honey mustard, 1 tablespoon dill, remaining 1/2 teaspoon salt, and oil. Pour mixture over vegetables and toss to combine. Transfer to a platter, sprinkle with remaining 1 tablespoon dill, and serve immediately.
Source: Hannaford fresh Magazine, May - June 2017