Danish Spring Salad with Asparagus and Peas

I got this recipe from the latest Eating Well magazine but have adapted it a bit.
For 2 as a main course or 4 for starters.

Ingredients:
Fresh lettuce leaves - get the kind you like to eat.
1 bunch fresh asparagus
1/2 cup fresh or frozen peas (do not defrost)
3-4 spring onions - white parts only
juice of 1/2 lemon
2 tsp olive oil
salt
pepper

Method:

1. Wash and dry the lettuce leaves.
2. Add the peas to boiling water and cook for 3 minutes.
3. Cut the asparagus into very thin slices - chop of the end hard part.
4. If using tomatoes - cut them up into small pieces as well.
5. Put all the ingredients except the lettuce in a bowl and add the lemon juice, olive oil, salt and pepper.
6. To serve - put the lettuce at the bottom of the plate and add the vegetable mixture on top.