Yield: 6 servings

¾ pound asparagus, tough ends trimmed
1 cup thinly sliced radishes
1 cup fresh or frozen green peas
8 cups arugula
¼ cup fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup canola oil
1. Bring a large pot of salted water to a boil over high heat. Cut asparagus in half crosswise and in half lengthwise if stems are very thick. Add asparagus and peas (if you are using fresh ones) to boiling water; cook for 1 minute or until desired tenderness is reached. Drain, and plunge into an ice-water bath to stop cooking process. Drain again, and pat dry.

2. In a large bowl, combine asparagus, radishes, peas, and arugula.

3. In a medium bowl, whisk together lemon juice, dill, mustard, sugar, salt, and pepper. Gradually whisk in oil. Pour over salad, and toss. Serve immediately.