Preheat the oven to 300 degrees F. 

Blanch the asparagus. Bring a large pot of salted water to a boil; meanwhile, remove the woody ends from the asparagus and chop into 2" pieces. Prepare a large bowl of ice water and set aside. 

Add the asparagus into the boiling water and let boil for 1-2 minutes, just to soften and until they turn bright green. Add to the ice water bath and let cool, then drain and pat dry. 

Meanwhile, cube the bread and place in a single layer on a baking sheet. Bake for 5 minutes until just golden brown, taking care not to burn. 

Whisk together the shallots and rice wine vinegar and let sit for 5 minutes to take off some of the bite. Then, whisk in the remaining 6 tablespoons olive oil along with a generous pinch of salt and pepper. 

Toss 1/2 of the toasted bread cubes with 1/2 of the dressing and let soften for 10 minutes. 

Right before serving, toss the dressed bread cubes, asparagus, pea shoots, mint leaves, feta and remaining dressing in a large bowl until combined. Season to taste as needed with salt and pepper, then serve. I think this one tastes best right after tossing.