Make the spring salad by preheating the oven to 375 degrees.
Place the asparagus on the baking sheet then drizzle a bit of olive oil then season with sea salt & freshly cracked pepper, to taste; toss to coat.
Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife.
Combine the butter lettuce with the spinach and arugula in a bowl along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well whisked lemon vinaigrette, to taste.
Gently toss the salad to coat then pour into a serving bowl. Top with the toasted hazelnuts, shaved parmesan, and season with sea salt and freshly cracked pepper, to taste.
Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy.