Wash spinach or salad greens and pat dry, then use them to line 6 salad plates.
In a bowl, mix the asparagus, tomatoes, 1 tablespoon of lemon juice, and parsley.
Divide into 6 servings and place on each salad plate.
In a small bowl, make the dressing by mixing the balsamic vinegar, 2 tablespoons of lemon juice, olive oil, garlic, mustard, basil, oregano, and paprika, mix well, cover and refrigerate until ready to use.
Top with almonds and raisins, drizzle with saved dressing and serve.