Blanch asparagus and peas: Let water simmer in a pot on medium/high heat. Drop asparagus into the simmering water and lower heat to blanch for 3-4 mins. Take out asparagus and quickly rinse it with very cold water. Drain it and set aside. Repeat process with green
peas and blanch for 3 minutes. Take out peas and rinse with cold water, then let it drain.
Meanwhile, make the lemon mint dressing: In a small bowl whisk together salt, lemon juice, pepper, and honey. Slowly add olive oil while whisking. Add in chopped mint and 1/3 of the chopped spring onions. Whisk again. Set aside.
Assemble the salad: In a platter, arrange spring greens, then the asparagus, and green peas. Sprinkle 2/3 of the spring onions on top. At serving time time drizzle dressing on top. Garnish with more fresh mint leaves on top.