With a vegetable peeler, peel asparagus stalks below the leaves, then cut stalks diagonally into 2 inch pieces.
In a saucepan over medium heat, add asparagus pieces, a good pinch of salt and water to just cover. Simmer asparagus until fork tender, remove to a plate, cool.
To prepare the dressing, put all the dressing ingredients into a jar, put a lid on the jar and shake well. You can refrigerate the unused portion.
To finish the salad, first put some Mustard Tarragon Dressing into a salad bowl. Next, add asparagus pieces, spring greens and thinly sliced radishes. Toss salad to dress thoroughly. Sprinkle with pumpkin seeds, serve.
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