Bring a pot of salted water to a rolling boil and blanch the asparagus for 1-2 minutes. Transfer to an ice bath for 6 minutes to retain color and crunch.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, honey, and champagne vinegar. Season with salt and black pepper to taste.

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

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

Assemble the salad by layering torn lettuce on a platter, drizzling with dressing, and adding asparagus, peas, red onion, microgreens, and goat cheese. Top with toasted sunflower seeds.

Finish by adding chopped dill and an extra drizzle of dressing if desired. Serve immediately.