In a large bowl, whisk together shallots, lemon juice, mustard and honey. Trim root ends of asparagus and discard. Cut asparagus tips off spears and add to the bowl with shallot mixture. With a vegetable peeler, shave asparagus spears into thin ribbons, adding to shallot mixture as you go. Add mint and parsley, and toss salad to combine.
Per Serving:30 calories (0 from fat), 20mg sodium, 7g carbohydrates, (2 g dietary fiber, 3g sugar), 2g protein.
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