Begin by boiling a quart of salted water in a large pot over high heat. Add the trimmed asparagus and blanch for 1-2 minutes until they turn bright green and are tender-crisp.

Immediately transfer the blanched asparagus to an ice water bath to halt the cooking process for about 6 minutes.

In a mixing bowl, whisk together the dressing ingredients: mayonnaise, Dijon mustard, honey, champagne vinegar, salt, and black pepper.

Place a dry skillet over medium heat and toast the sunflower seeds for 3-4 minutes, stirring frequently.

While the seeds cool, prepare the rest of your salad ingredients: tear the lettuce, slice the onion, chop dill, and gather peas and microgreens.

On a large serving platter, arrange the torn lettuce and drizzle a bit of dressing over it.

Layer the asparagus, sweet peas, microgreens, sliced red onion, crumbled goat cheese, and toasted sunflower seeds on top.

Sprinkle the fresh dill over the salad and drizzle additional dressing to taste. Serve immediately.