Prepare the asparagus by trimming off the tough ends and blanching them in boiling water for 2-3 minutes until they're bright green and tender-crisp. Immediately transfer them to a bowl of ice water to maintain their vibrant color. Once cooled, drain and set aside.

If using fresh peas, shell some of them to use in the salad, leaving some in the pod for visual appeal. If using frozen peas, thaw them under cold water and drain well.

In a large bowl, combine the blanched asparagus, shelled peas, peas in the pod, chopped fresh herbs, lemon zest, sliced radishes, and toasted pine nuts.

Prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust the quantities to taste.

Drizzle the vinaigrette over the salad ingredients and gently toss to coat everything evenly.

Crumble the goat cheese over the top of the salad.

Serve the salad family-style on a large platter or in a serving bowl.