Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.