Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette

Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.

In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.

Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.