Bring two pots of salted water to a boil over high heat. While waiting, trim the asparagus spears and cut them into 1½-inch pieces, then prep all other ingredients: chop the parsley, slice the green onions, dice the avocado into ½-inch cubes, and measure out the almonds and dressing. Once both pots are boiling, add the shrimp to one pot and the asparagus pieces to the other simultaneously. Cook each for 2-3 minutes until the shrimp turn opaque and pink and the asparagus is tender-crisp (it should still have a slight bite to it).

Immediately transfer the cooked shrimp and asparagus to separate bowls of ice water to stop the cooking process—this preserves their texture and color. Let them chill for 1-2 minutes, then drain both thoroughly using a colander. I like to gently pat the shrimp dry with paper towels to remove excess moisture, which prevents the salad from becoming watery once dressed.

In a large salad bowl, combine the chilled shrimp, asparagus, baby spinach, avocado, green onions, and parsley. Pour the lemon dressing over the salad and sprinkle with the kosher salt and black pepper. Gently toss everything together until well coated, being careful not to break apart the avocado pieces too much. Top with the toasted slivered almonds and lemon zest just before serving for maximum crunch and fresh brightness.