Start with the dressing. Whisk together mayonnaise, Dijon mustard, honey, champagne vinegar, salt, and black pepper in a bowl, stirring until it looks impossibly creamy and pale. Let it sit on the counter to mellow out while you prep everything else.

Bring a pot of salted water to a boil. Drop in the asparagus pieces—don’t wander away, you just want to blanch them quickly. They should turn bright, glossy green in under two minutes. Immediately drain and toss into ice water; this locks in the color and stops them from wilting. Drain again and pat dry.

If using frozen peas, let them thaw naturally or tip them into boiling water just long enough to take the chill off. Fresh peas are perfect raw. Set aside.

Layer the salad. Spread a bed of lettuce onto a big serving dish. Scatter microgreens over top, then tumble on the asparagus and peas. Add slices of red onion—use as many or as few as you like.

Dollop or crumble goat cheese across the whole salad. Sprinkle with sunflower seeds. Spoon the dressing all over, or serve it on the side for drizzling if you want the greens to keep a little more texture.

Finish with chopped dill, a final dusting of black pepper, and a gentle toss if you’re feeling bold. Serve immediately, before the greens wilt, and while the asparagus is still singing with spring.