Prepare the vinaigrette by adding the minced garlic to a bowl with the salt, pepper, lemon juice, vinegar and Dijon mustard. Whisk to combine and slowly add the olive, whisking until fully incorporated. Set aside.
Bring 6 quarts of water to a boil and add 1 tablespoon salt.
Cut rinsed asparagus spears into thirds or fourths and cut sugar peas in half or thirds, making them bite-size.
Prepare a large bowl of ice water and set aside.
Blanch prepared asparagus and sugar peas in the boiling water for 2 minutes or until the vegetables are just slightly softened but still crunchy. Remove from water and immediately put in prepared ice water.
While chilling, slice the radish, mince the dill and chop the parsley.
Drain the asparagus and sugar peas. It helps to lightly dry with a kitchen towel to ensure the vinaigrette adheres.
Pour the drained vegetables in a large bowl along with the radish, dill and parsley.
Pour the prepared vinaigrette over salad and stir.