Preparation

Make the dressing

• Combine all the ingredients in a mason jar and shake well. Chill until needed.

Make the salad

• To prepare the vegetables, bring a large saucepan filled with 4 quarts water and the kosher salt to a boil.
• Meanwhile, for the asparagus, trim off the lower third of the stems and discard. Halve the asparagus diagonally. For the broccoli, using a small knife, cut off the florets from the stem (halve the florets, if necessary, so they are all in bite-size pieces).
• Line a baking sheet with paper towels and have ready. Set a colander in a bowl of ice water and have ready. Once the water is boiling, blanch each green vegetable separately, transferring each with a slotted or wire mesh spoon to the colander in the ice water bath after blanching, and letting the water in the pot return to a boil between each one. Blanch in this order: the peas, boiling for 1 minute; then the broccoli, boiling for 1-1/2 minutes; then the asparagus, cooking until al dente, 1 to 2 minutes, depending on the thickness of the stalks. Remove the blanched vegetables from the ice water and let them dry on the prepared baking sheet.
• Separate the leaves of Bibb lettuce, discarding the large, tough outer leaves. Wash and dry completely. Shave the radishes into paper-thin slices with a mandoline.
• To assemble the salad, dress all of the vegetables and lettuce lightly with the vinaigrette and place in a bowl. Using a vegetable peeler or mandoline, shave the Parmesan over the salad to garnish.