To make the dressing, simply add all ingredients to a jar and shake vigorously for about 30 seconds. Set aside.
Trim the ends of the asparagus, then place them on a baking sheet.
Lightly brush with some of the dressing and place under the grill for about 3 minutes, until the colour is vibrant and they are starting to soften. (Asparagus cooks really quickly and it’s easy to overdo it! As soon as I see the colour change, I bite into a piece to check it’s softened, and then remove it from the grill.) Remove and set aside.
Using a mandoline or sharp knife (a mandoline makes this MUCH easier and probably safer), very thinly slice the golden beet, radishes, spring onion and pear into a bowl with the greens and walnuts.
Slice the ends off the sugar snap peas. Turning them lengthways, slice along the length of each pea and add them to the salad bowl (this is a pretty way of doing it – but you can just slice the peas into chunks!).
Add the asparagus to the salad bowl, drizzle the dressing over the top and mix all ingredients together.
Serve in large bowls or on plates and enjoy.