Remove the tough, bottom portion of about 8 or 10 asparagus stalks. The remaining pieces should be around 6 inches long. Cut each spear on the diagonal, into 1-inch-long pieces. Slice more if needed to make 2 cups. Place in a large glass bowl, or other microwave safe bowl.
Snap off the stems of the sugar snap peas, and remove the string that runs from end to end. Add to bowl.
Combine English peas with other vegetables in bowl.
Add water, then cover with a plate or plastic wrap that has been pierced with a knife a few times. Microwave on high for one minute. Shake the bowl to mix up the vegetables, then microwave on high for another. Let stand while you prepare the dressing.
If desired, use the small holes of a grater to zest (grate) the lemon peel. Set aside.
Juice the lemon. Use 2 tablespoons of the lemon juice. (Alternatively, skip the lemon zest and use bottled lemon juice.)
Place all dressing ingredients except oil and lemon zest into a small bowl or a glass measuring cup. Mix with a small whisk (or fork). Slowly mix in oil, until emulsified.
To assemble and serve:
Drain any excess water from the vegetables.
Add the lemon zest and pour dressing over the vegetables. Toss to coat well. (If desired, add a little fresh, chopped mint at this point.)
Serve warm, room temperature, or chilled. Place about 1 cup of vegetables on a plate then top with about 2 tablespoons of ricotta cheese. Garnish with fresh dill or mint.
If desired, drizzle a little extra honey over the ricotta.