Bring a quart of water to a boil with 2 tsp salt. Add the trimmed asparagus pieces and cook for 1-2 minutes until they turn bright green and are just tender-crisp. Immediately transfer the asparagus to an ice water bath and let it sit for 6 minutes to stop the cooking and set the vibrant color. Drain well and pat completely dry with paper towels—this prevents excess water from diluting the dressing when you assemble the salad.

In a bowl, whisk together the mayonnaise, Dijon mustard, honey, champagne vinegar, salt, and black pepper until smooth and well combined. The champagne vinegar's light, floral acidity really makes this dressing shine, so don't skip it. Taste and adjust seasoning if needed. Set aside until ready to dress the salad.

While the dressing sits, toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their nutty flavor and adds great texture to the salad. Tear the lettuce into bite-sized pieces, slice the red onion into thin half-moons, chop the fresh dill, crumble or cut the goat cheese into bite-sized pieces, and have the thawed peas and microgreens ready. I like to do all this prep at once so assembly is quick and nothing wilts.

Arrange the torn lettuce on a platter or individual plates as your base. Drizzle a light amount of the dressing from Step 2 over the lettuce and gently toss to coat. Layer the blanched asparagus from Step 1, peas, microgreens, red onion slices, goat cheese, and toasted sunflower seeds from Step 3 over the lettuce. Finish with a sprinkle of fresh dill and additional dressing to taste. Serve immediately while everything is fresh and crisp.