Preheat the oven to 425℉. Prepare a baking sheet with parchment paper and add cut asparagus. Toss with olive oil and a sprinkle of salt and pepper. Roast for 7-9 minutes, until barely fork tender and slightly browned. 

While the asparagus is cooling, cut the lettuce, apples, and onions.

To make the dressing, combine vinegar, mustard, lemon juice, salt and honey in a bowl. Slowly add in the olive oil while continuously whisking.

Assemble in a large salad bowl. Place the lettuce down first, then top with asparagus, peas, onion, apple, microgreens, and parmesan. Finish by drizzling dressing to taste. Toss the salad and enjoy!