Begin by bringing a large pot of water to a rolling boil, adding 2 teaspoons of salt. Cook the asparagus for 1-2 minutes until bright green. Transfer to ice water for 6 minutes.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, honey, and champagne vinegar until smooth. Season with salt and pepper.

Toast sunflower seeds in a dry skillet over medium heat for 3-4 minutes until golden brown.

Tear lettuce, soak red onion in cold water, chop dill, and crumble goat cheese.

On a large platter, arrange torn lettuce, drizzle dressing, add asparagus, peas, microgreens, onions, goat cheese, and sunflower seeds. Finish with dill.