Trim and cut asparagus into 1-inch pieces.

Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp.

Immediately transfer the blanched asparagus to an ice bath to stop the cooking process and preserve its color. Cool completely.

In a large bowl, toss together fresh spinach, cooled blanched asparagus, sliced strawberries, thinly sliced red onion, and toasted pecans.

In a small bowl, whisk together balsamic vinegar, lemon juice, and honey until well combined.

Pour the dressing over the salad ingredients in the large bowl.

Gently toss the salad to ensure all ingredients are evenly coated with the dressing.

Cover the salad and chill in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.