Additional olive oil and finely chopped chives for topping salad
In a medium bowl, place thinly sliced peas, asparagus and shallot. Add 1 teaspoon lemon zest and olive oil and blend until all vegetables have a light coating of both ingredients. Season with sea salt and pepper and toss again.
In a separate bowl whisk together buttermilk, yogurt lemon juice, garlic clove, sea salt, sugar or honey and vanilla.
Pour most of dressing into a shallow bowl or a plate with upturned sides. Carefully place peas, asparagus and shallots into the center of the plate on top of dressing. Drizzle with more olive oil, then scatter1 teaspoon lemon zest over vegetables, add a bit more salt and pepper, then sprinkle chives over all.