Bring a large pot of salted water to a boil.
Blanch the asparagus for about a minute and transfer them to an ice bath so they stop cooking further.
In the same boiling water, blanch the peas for a minute and transfer to the ice bath.
Remove the asparagus and peas from the ice bath and allow them to dry.
Slice the radish using a mandolin on its thinnest setting.
Remove the flowers from the greens before adding the latter to a large bowl.
Add the blanched asparagus, peas, and sliced radish to the greens.
Add the dressing and toss to cover everything.
Garnish with the flowers and serve immediately.