1. Cut off asparagus tips and slice each tip in half lengthwise. Working from the bottom up, run a vegetable peeler several times along the length of each stalk to make ribbons. Thinly slice the remaining core with a sharp knife.
2. Place asparagus tips and strips in a large bowl and toss with chickpeas, tomatoes, onion, and almonds.
3. In a small bowl, stir together basil, parsley, oregano, vinegar, garlic, salt, pepper, and red pepper flakes if using. Stir in olive oil.
4. Toss asparagus mixture with dressing and divide among 4 plates. Serve at room temperature or after chilling in the fridge for a couple of hours.
Source: Hannaford fresh Magazine, May - June 2014