• Fill a medium saucepan with water, add a generous pinch of salt, and bring it to a rolling boil.
• Add the peas and the sliced asparagus to the boiling water. Cook for 1 to 2 minutes, just until the vegetables turn bright green and are crisp-tender.
• Drain them immediately in a colander and rinse thoroughly under cold running water until they are completely cool to stop the cooking process.
• Set the colander aside to allow them to drain completely.
• To core the lettuce, use a small, sharp knife to cut around the core at the base of the head, then gently twist and pull it out. Separate the individual leaves from the head.
• Tear or cut the leaves into bite-sized pieces. Place the chopped lettuce in a colander, wash thoroughly under cold water, and let it dry completely.

make the dressing:

• In a blender or small food processor, combine the Greek yogurt, cilantro, olive oil, honey, lime juice, garlic, salt, and 1 chopped jalapeño (with seeds removed for less heat).
• Blend the mixture until it is completely smooth. If the blades are having trouble catching, add a teaspoon of water at a time just to help it blend.
• Taste the dressing and adjust the seasoning with additional salt and pepper, or more lime juice or honey, to suit your preference.

assembly:

• Decide whether to arrange the salad on a large platter for sharing or divide it among four individual plates.
• Scatter the chunks of butter lettuce as the base. Evenly distribute the blanched asparagus and peas over and around the lettuce.
• Drizzle the spicy cilantro dressing generously over all the vegetables.
• Dot the top of the salad with small crumbles of goat cheese and finish with a final squeeze of fresh lime juice.
• For a pop of color and texture, garnish with a sprinkle of finely chopped red onion, a few thin slices of red radish, and a few whole cilantro leaves.
• Finish with a final pinch of salt and a crack of black pepper before serving.