Spring Greens Salad with Traditional Ranch Dressing

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Ranch Dressing:

1 cup mayonnaise

1/2 cup sour cream 

1/4 cup buttermilk 

1 tablespoon apple cider vinegar 

1 teaspoon Dijon mustard 

1 tablespoon thinly sliced chives 

1 tablespoon roughly chopped fresh parsley 

2 cloves garlic, finely minced 

Salad:

2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)

3 cups spring lettuce mix 

3 cups baby spinach, stems removed 

1 cup watercress 

2 shallots, thinly sliced into rounds 

1 pint grape or cherry tomatoes (multi-color if available), halved 

Kosher salt and freshly ground black pepper